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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
My plant based butternut squash lasagne recipe. Vegan & gluten free
Welcome back to another one of my recipe videos. I hope you are enjoying this series.
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If you have followed me for a while now you will know I love to live a healthy lifestyle and I love to create for myself and client's recipes where you don't have to miss out on yummy foods and that they are filling, nutritious & get your taste buds going. This way you don't have to compromise and can enjoy your new healthy life style. .
This recipe is one of my favourites for when you are wanting something more harty but healthy. I love the flavour of the butternut squash with the chive @nushfoods dairy free cream cheese and then the lentils help make you feel fuller for longer. .
For written recipe click this link
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Please let me know in the comment box below if you give this recipe a try. Tag me in your stories/posts if you do recreate. I love seeing you recreate my recipes. .
Check out @nushfoods for their delicious range of dairy free yogurts and cream cheeses with no added sugars or preservatives.
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Chicken, Butternut Squash & Feta Lasagne
Ingredients:
1 medium butternut squash, peeled and diced
3 tbsp olive oil
200g feta cheese
200g lasagne sheets
200g grated mozzarella cheese
2 chicken breasts
Salt and pepper, to taste
1 garlic clove, crushed
Tomato sauce:
1 onion, diced
2 cloves garlic, crushed
1 tbsp olive oil
1 x 400g tin chopped tomatoes
1 tbsp tomato paste
1 tbsp white wine
Cheese sauce:
2 tbsp butter
3 tbsp plain flour
340ml milk
70g grated mature white cheddar
Method:
1. Preheat oven to 190°C/375°C/Gas 5.
2. Spread the diced butternut evenly in a shallow roasting dish and toss with a enough olive oil to coat. Roast until tender, about 20 minutes.
3. Slice the chicken breasts into thin strips. Heat a little olive oil in a frying pan, add the crushed garlic and the chicken. Cook until just done, then season with salt and pepper.
4. Remove from the pan, set aside and keep warm.
5. Add a little more olive oil to the same pan, then fry the onion and garlic until onions are translucent.
6. Add the tinned tomatoes, tomato paste and white wine, cook until sauce reduces and thickens slightly. Stir in the cooked chicken, set aside and keep warm.
7. In a clean saucepan, melt the butter for the cheese sauce. When melted, add the flour and whisk until all the butter has been absorbed. Cook for a minute or 2, then over a low heat gradually add the milk, whisking after each addition to make sure there are no lumps. Stir in the grated cheddar and stir until cheddar has melted.
8. Lightly grease a large rectangular oven-proof dish. Cover the base with lasagne sheets, then top with a layer of the tomato and chicken mix, crumbled feta cheese, roasted butternut squash and cheese sauce. Repeat these layers, ending with cheese sauce on top.
9. Top with grated mozzarella and bake at 180°C/350°F/Gas 6 until golden, about 30 minutes.
Jersey Fresh Butternut Squash Lasagna
Full recipe:
Music:
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:
Beautyblog:
Twitter:
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:
Squash Kale Lasagna
PRINT the recipe:
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