Butternut Squash, Rosemary and Garlic Lasagna

I clearly should have take a picture before we ate everything.

Butternut squash is a staple for many of us during the winter.  Those of you who are members of our Winter CSA received some pureed, which makes it even simpler to cook.    So, I thought I’d share the Roasted Butternut Squash, Rosemary and Garlic Lasagna recipe we made last night.  The last time I made it, we did not yet have kids.  I had forgotten how many steps and different pots and pans it involved.  Of course, that probably has more to do with my amateur cooking skills than the recipe itself.

I adapted this from an Epicurious.com recipe.  I made a few minor changes (added some carmelized onions; ditched the cream; added fresh rosemary, etc.) but wanted to give credit to the originator.

Ingredients:

  • 2 or 3 butternut squash (I don’t know the plural of squash.  Squashes?  Squish?); dice it very small or puree it, depending on how you like it
  • 2 onions, diced
  • 3 tablespoons vegetable oil
  • 4 cups milk
  • 2 tablespoons fresh rosemary
  • 4 or 5 cloves of garlic
  • ¼ cup butter
  • 5 tablespoons all-purpose flour
  • 18 or more cooked lasagna noodles
  • 2 cups freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • Garnish: fresh rosemary sprigs 

Preparation:

  • Roast squash, then dice or puree it.  Cook onions in some salt and pepper until they are soft.
  • In a saucepan, bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
  • In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook it (and stir it a lot) 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash, onions, and salt and pepper to taste.
  • Preheat oven at 375°F and get out two big pans — 13 by 9 inches.
  • Pour 1 cup sauce into baking dishes (sauce will not cover bottom completely) and cover with 1 layer of lasagna noodles. Spread more sauce over noodles and sprinkle with Parmesan cheese.  Add another layer of noodles, sauce and cheese.  Top with layer of noodles, brush some milk on the top noodles so they don’t get all crunchy and sprinkle with more Parmesan.  Garnish with rosemary.
  • Cover with foil and bake in middle of oven for 30 minutes. Remove foil and bake 10 or 15 minutes more, or until top is bubbling and golden. Let stand 5 minutes.

 

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One Response to “Butternut Squash, Rosemary and Garlic Lasagna”

  1. Renee March 16, 2011 at 10:09 am #

    I forgot to add that this makes a TON of lasagna. This will feed 12 people if that’s all you are serving. Seriously, we still have leftovers.