Recipe
Butternut Squash Lasagna Recipe
|
Midgelet / All my dishes 1 year, 2 months ago
Great for autums a different lasagna that would please most lasagna lovers. No boil pasta sheets cut down on the time
Prep:40m Cook:45m Servings:8
|
 Midgelet |
|
||
Fans
Ingredients
- For the Filling
- 1 large butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- 3/4 cup golden raisins
- 3/4 cup pine nuts, toasted for about 3 minutes at 350 degrees
- 1 tablespoon fresh sage, chopped
- For the Sauce
- 1 teaspoon minced garlic
- 3 tablespoons unsalted butter
- 5 tablespoons white whole wheat flour
- 5 cups milk
- 1 teaspoon salt
- 1 pinch cayenne pepper
- For the Rest
- 8 ounces (about 2 cups) grated fresh (if available) mozzarella
- 3 ounces (about 3/4 cup) finely grated Parmesan cheese
- 12 fresh pasta sheets (you can use no boil pasta sheets, but they will work better if you are using sauce)
Directions
- 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.
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Butternut Squash Lasagna Recipe
Groups
This recipe belongs to the following groups:
You need to be logged in to add a recipe to a groupRelated Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Cheddar Cheese Fondue - Pot Roast Recipe - Eggplant Curry Recipe - Pickled Mushrooms - Fast Recipe - Welsh Rabbit - Shrimp Gumbo - Turkey Carcass Noodle Soup - Delicious Recipes - Recipes For Boneless Leg Of Lamb - Ham And Corn Chowder - Hamburger Potatos - Stroganoff Sauce - Tuna Casserole - Recipes Brownie Mix Maple Extract Candy Bars - Homemade Pancakes Without Milk - Tuna Casserole - Chicken And Rice Casserole Mexican - Recipe For Breast Tenders - Fast Recipe - Miniature Cheesecakes -
Cheddar Cheese Fondue - Pot Roast Recipe - Eggplant Curry Recipe - Pickled Mushrooms - Fast Recipe - Welsh Rabbit - Shrimp Gumbo - Turkey Carcass Noodle Soup - Delicious Recipes - Recipes For Boneless Leg Of Lamb - Ham And Corn Chowder - Hamburger Potatos - Stroganoff Sauce - Tuna Casserole - Recipes Brownie Mix Maple Extract Candy Bars - Homemade Pancakes Without Milk - Tuna Casserole - Chicken And Rice Casserole Mexican - Recipe For Breast Tenders - Fast Recipe - Miniature Cheesecakes -
elgab89 1 year, 2 months ago said:
Mmm, what a delicious recipe! Saved!
momo_55grandma 1 year, 2 months ago said:
Love the idea using squash
chefmeow 1 year, 2 months ago 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.