A few weeks ago my friend/co-worker brought some squash lasagna for me to eat for lunch. I loved it and have been thinking about it ever since! So when I recently found this recipe in my Taste of Home magazine, I was so excited to try it.
I absolutely loved this recipe. You have to like the sweetness of rosemary though because you can definitely taste it.
9 uncooked whole grain lasagna noodles
1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices
2 tablespoons olive oil
1 teaspoon salt, divided
6 tablespoons all-purpose flour
4 cups fat-free milk
6 garlic cloves, minced
1 tablespoon minced fresh rosemary
1-1/3 cups shredded Parmesan cheese
Cook noodles according to package directions; drain. In a large bowl, combine the squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until tender; remove from the oven. Reduce heat to 375°.
Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Stir in garlic and rosemary.
Spread 1 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese.
Bake at 375°, covered, for 40 minutes. Bake, uncovered, for 10 minutes longer or until bubbly and top is lightly browned. Let stand for 10 minutes before serving.
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