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How To make Roasted Butternut Squash, Rosemary, and Garlic Lasagne
3 pounds butternut squash -- quartered, seeded,
peeled, and cut into 1/2-inch dice (about 9 1/2 cups) 3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary
crumbled
1 tablespoon minced garlic
1/2 stick unsalted butter :
(1/4 cup)
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne
1 sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs
Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. 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. 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 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 degrees F. and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with 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. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.
Garnish each serving with rosemary.
How To make Roasted Butternut Squash, Rosemary, and Garlic Lasagne's Videos
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Pumpkin Lasagna
My love for pumpkin and my love for lasagna combined in this amazing recipe, aromatic, creamy and delicious!
You need:
450g pumpkin
2 carrots
2 onions
2 cloves of garlic
50ml white wine
50ml vegetable stock
400ml cream
200g cheese
1 egg
rosemary, salt, pepper, nutmeg
oil
Bake with 190° Celsius for 35 minutes.
German blog about Cooking and Baking:
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Squash Kale Lasagna
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This lasagna is a deviation from the normal, but it's so delicious! This squash kale lasagna pairs squash with kale and sausage to create a new classic!
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Get my butternut squash soup recipe to make with this lasagna:
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INGREDIENTS
- 1 pound pork sausage
- 1 cup chopped onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves
- 2 4-inch sprigs of thyme
- 1 4-inch sprig of rosemary
- 6 ounces chopped kale
- 3 cups squash soup
- 2 cups whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup chopped parsley
- 6 ounces oven-ready lasagna noodles (about 10 noodles)
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INSTRUCTIONS
Preheat oven to 350 degrees.
Spray a 9×13 baking dish with nonstick spray and set aside.
FOR THE SQUASH FILLING
Heat a 12-inch skillet over medium-high heat. Add sausage and break up with a spoon into smaller pieces. When browned slightly, move sausage around the pan until browned on all sides, about 5 minutes.
Add onion, garlic, salt, pepper, thyme, and rosemary. Cook until the onion is softened, about 3 minutes.
Stir in chopped kale and cook until just wilted, about 2 minutes.
Remove from heat and remove the sprigs of thyme and rosemary.
Stir in 2 1/2 cups squash soup. Set aside.
FOR THE RICOTTA FILLING
In a large bowl, combine the ricotta, 1/2 cup Parmesan, eggs, salt, pepper, and parsley.
Stir to evenly combine the eggs into a smooth mixture.
TO ASSEMBLE LASAGNA
Spread 1/2 cup squash soup on the bottom of the baking dish.
Layer half of the noodles in the pan, breaking one apart to fill all the spaces. Approximately four noodles are needed, overlapping slightly.
Spread half of the ricotta mixture over the noodles and spread evenly.
Sprinkle half of the meat mixture over the ricotta along with 1/4 cup Parmesan cheese.
Repeat layers starting with noodles.
Finish with remaining Parmesan cheese on top.
Bake in the preheated oven until the top is golden and bubbling throughout, about 45-60 minutes.
Remove from the oven and let stand 15 minutes before cutting. Slice and serve.
#squash #lasagna #kale
Using Jamie Oliver's chilli, rosemary and garlic herb crust
Pete from Jamie's Food team shows us how to cook with Jamie's Chilli, Rosemary and Garlic Herb crust.
Quick squash lasagne
Pasta has my heart like nothing else. My love affair with it was cemented when making stuffed agnolotti, caramelle and everything in between in restaurant kitchens, but it started with something simpler: my mum’s lasagne. This lasagne is something slightly different but still as nostalgic and comforting. It is the quickest I’ve made, ready for the oven in 10 minutes (not the hour it normally takes), yet there is still a rich deep tomato sauce and those crisp, baked edges to fight over.
I don’t pre-cook my lasagne sheets as they cook in the sauce and I like them a little al dente. If you prefer them softer you could use fresh pasta sheets here. This recipe was originally inspired by one of my all- time favourite cooks, Heidi Swanson of 101cookbooks.com.
Recipe from my book: One: Pot Pan Planet
Roasted Sausage and Butternut Squash Recipe
Roasted Chicken Sausage and Butternut Squash will quickly become part of your regular routine – it’s that delicious AND easy to prepare. Sweet, nutty squash and mild chicken sausage are tossed together with olive oil, fresh herbs and garlic, then roasted. So few ingredients, so much deep, rich flavor! Find the recipe here: