Roasted Butternut Squash and Garlic Lasagna

Butternut squash and garlic are the stars of this rich and creamy lasagna loved by carnivores and vegetarians. Using no-boil lasagna noodles saves time!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 10 mins
• Calories: 339 Calories

Ingredients

• 1 cup heavy cream
• 3 tablespoons vegetable oil
• salt and ground black pepper to taste
• 2 tablespoons minced garlic
• 1 quart milk
• 3 pounds butternut squash, halved and seeded
• 9 no-cook lasagna noodles
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 cup unsalted butter
• 1.3333333730698 cups finely grated Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Step 2

Brush butternut squash halves with vegetable oil and season with salt.

Step 3

Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop flesh into a bowl. Set aside.

Step 4

Heat butter in a large skillet over medium-low heat. Cook and stir garlic in hot butter until softened. Stir in flour and cook for 3 minutes. Whisk in milk until smooth. Bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Stir in butternut squash flesh and season with salt and pepper. (Butternut sauce can be made 3 days ahead and refrigerated.)

Step 5

Reduce oven temperature to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 6

Beat heavy cream in a large glass or metal mixing bowl until foamy. Gradually season with salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the creamy peak should curl over slightly. Set aside.

Step 7

Pour 1 cup butternut sauce into the prepared baking dish and place 3 lasagna noodles on top in a single layer. Spread 1/2 of the remaining sauce over noodles and sprinkle with 1/2 cup Parmesan cheese. Cover with another layer of noodles, spread remaining sauce on top, and sprinkle with 1/2 cup Parmesan cheese. Place final layer of noodles on top. Spread whipped cream over noodles, making sure pasta is completely covered. Sprinkle with remaining 1/3 cup Parmesan cheese. Cover the baking dish tightly with aluminum foil.

Step 8

Bake in the preheated oven for 30 minutes. Remove the foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.