Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, butternut squash lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Butternut Squash Lasagna is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Butternut Squash Lasagna is something that I have loved my whole life.
Recipe courtesy of Giada De Laurentiis. This Butternut Squash Lasagna may very well go down as my all-time favorite recipe. Instead, the lasagna layers are filled butternut squash, spinach, bechamel, and cheese.
To get started with this recipe, we must prepare a few components. You can cook butternut squash lasagna using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Lasagna:
- Make ready 9 cup butternut squash, diced (about 3 lb squash)
- Make ready 3 tbsp grapeseed oil (or vegetable, olive oil)
- Get salt
- Take 4 cup milk
- Take 2 tbsp dried rosemary (or a few sprigs of fresh)
- Make ready 1 tbsp minced garlic
- Prepare 1/2 stick unsalted butter
- Make ready 4 tbsp all-purpose flour
- Make ready 9 piece dry no-boil lasagna pasta
- Get 1 33/100 cup freshly grated parmesan
- Make ready 1 cup heavy cream
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Steps to make Butternut Squash Lasagna:
- Preheat oven to 450°F. Oil 2 large shallow baking pans with a tablespoon of oil each.
- Spread squash on each sheet pan and toss with oil until coated well. Add additional tablespoon of oil if necessary. Roast squash in oven for 10 minutes, then season with salt to taste. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
- While squash is roasting, in a saucepan bring milk to a simmer with rosemary (dried or fresh along with the sage if using). Heat milk mixture over low heat for 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 roux, stirring, 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 and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
- Reduce temperature to 375°F, and butter a 13-by-9-inch baking dish.
- Pour 1 cup sauce into baking dish (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in the same manner, beginning and ending with pasta.
- In a large mixing bowl beat cream with 1/2 teaspoon salt until it holds soft peaks, and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
- Spray foil with non-stick spray and cover dish with foil, tenting slightly to prevent foil from touching top layer. Bake in middle of oven for 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagna stand for 5 minutes.
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So that’s going to wrap it up with this exceptional food butternut squash lasagna recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
