How to make it

  • Preheat oven to 400 degrees.
  • Toss squash in olive oil, maple syrup,and salt and roast on a baking sheet for 30 minutes, or until squash is lightly browned and tender.
  • Turn oven to 350 degrees.
  • Remove squash, dump in a bowl and gently tosswith raisins and pine nuts.
  • Saute garlic in butter in a 3-quart saucepan over medium low heat, for 1 minute.
  • Whisk in flour and cook roux,whisking, 3 minutes.
  • Add milk in a stream, whisking.
  • Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally,for 10 minutes.
  • Stir in salt and cayenne and remove from heat.
  • Mix cheesestogether.
  • In a buttered 13-inch by 9-inch baking dish spread 2/3 cup sauce
  • and cover with pasta sheets.
  • Spread with 2/3 cup sauce and one third of filling, then sprinkle with 1/2 cup cheese.
  • Repeat layering 2 more times.
  • Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
  • Cover baking dish with foil and bake lasagna in middle of oven 30 minutes.
  • Remove foil and bake until golden and bubbling, 10 to 15 minutes more.
  • Always let lasagna sit for 15 to 20 minutes before serving.

Reviews & Comments 4

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    " It was excellent "
    dancingfox ate it and said...
    This sounds wonderful! I love winding/replacing butternut squash into recipes. I'll be making this once my squash in my garden come around! ^5!
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    " It was excellent "
    chefmeow ate it and said...
    Yum, love the sounds of this. What a nice change to the standard lasagna. Great post and a high 5. This one is bookmarked for this weeend. Thanks.
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    " It was excellent "
    momo_55grandma ate it and said...
    love the idea using squash
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Mmm, what a delicious recipe! Saved!
    Was this review helpful? Yes Flag

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