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
Recipe Instructions
Step 1
Reduce the oven temperature to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Step 3
Brush butternut squash halves with vegetable oil and season with salt.
Step 4
Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Cool for 15 to 20 minutes, then scoop flesh into a bowl. Set aside.
Step 5
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 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 the beater or whisk straight up: the tip of the 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 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 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.
