ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA
This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time.
Provided by ANNARICCIJOHNSON
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
- Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
- Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
- Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 33.5 g, Cholesterol 51.7 mg, Fat 19.3 g, Fiber 3 g, Protein 10.4 g, SaturatedFat 10.2 g, Sodium 292.9 mg, Sugar 7 g
ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
ROSEMARY BUTTERNUT SQUASH LASAGNA
I came up with this recipe when our garden was brimming with butternut squash. This is now our favorite way to use it. -Christine Wood, Tipton, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Cook noodles according to package directions; drain., In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from 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 1-2 minutes or until thickened. Stir in garlic and rosemary., Spread 1 cup sauce into a 13x9-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., Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
- Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
- Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
- Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA
I think this recipe originally came from Gourmet, but I think you should make 1.5 times the sauce or else it's too dry.
Provided by Renee D
Categories < 4 Hours
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°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°F and butter a baking dish, 13 by 9 by 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 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 lasagna 10 minutes more, or until top is bubbling and golden.
- Let lasagna stand 5 minutes. Garnish each serving with rosemary.
Nutrition Facts : Calories 597, Fat 42.3, SaturatedFat 22.8, Cholesterol 118.2, Sodium 660.8, Carbohydrate 41.2, Fiber 5.2, Sugar 5.3, Protein 18.2
GARLIC ROASTED BUTTERNUT SQUASH
Make and share this Garlic Roasted Butternut Squash recipe from Food.com.
Provided by Lori Mama
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and discard seeds of the squash.
- Clean out peppers
- Cube vegetables in small dice and place in large bowl.
- Peel and mince garlic and add to squash.
- Add the oil, rosemary, cheese, salt and pepper.
- Mix all together well and place in a greased baking dish.
- Bake uncovered at 350°F for 1 hour.
Nutrition Facts : Calories 222.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 265, Carbohydrate 28.9, Fiber 5.1, Sugar 6, Protein 8.9
VEGAN BUTTERNUT SQUASH AND SPINACH LASAGNA
Vegan Butternut Squash and Spinach Lasagna- layered with almond ricotta and roasted butternut squash, this lasagna is sure to make for a perfect family meal!
Provided by Chef Lauren Mahlke
Categories Casseroles
Time 2h30m
Yield 8
Number Of Ingredients 20
Steps:
- Directions
- Preheat oven to 350°
- Fill a large stock pot with boiling salted water.
- Peel neck of butternut squash with potato peeler. Remove the neck from the bulb. Cut the neck in half lengthwise and slice into thin half moons 1/4 inch thick. The bulb should then be sliced in half, remove seeds and drizzle cut side with 1 tablespoon of olive oil sprinkle with salt and pepper. Let roast cut side up for 1 hour until meat is tender. Let cool slightly so you can touch and remove meat from the skin, rough chop the meat and save for the marinara.
- While the bulb is cooking blanch the butternut squash necks in boiling salted water for 3 minutes until tender. Place in a large bowl with salt and ice water to stop cooking of squash.
- In a large saute pan add butter and onions and on medium heat let caramelize for 20-25 minutes stirring often. Add salt to taste. The onions should turn golden to reach full caramelizing. Add Spinach and sauté for 5-8 minutes until all spinach is cooked down. Drain off any liquid and reserve into a bowl for lasagna assembly.
- In a large sauce pot on medium high heat add 1 tablespoon of olive oil, rosemary and thyme stems with leaves and sauté in oil for 1-2 minutes. Add onions and sauté for 5-10 minutes until glistening. Remove thyme and rosemary stems and add minced garlic and sauté for 1-2 minutes. Add remaining ingredients except the vinegar and nutritional yeast. Bring pot of marinara to boil and reduce to a simmer on medium heat for 20 minutes stirring occasionally. Taste for seasoning and add salt and pepper. Use a hand held immersion blender to smooth marinara this will bring the color more orange with the blended butternut squash. Add a splash of red wine vinegar for seasoning and nutritional yeast for seasoning.
- In a large 9x13 pyrex pour marinara on bottom of the dish a thin layer. Then spread lasagna pasta evenly in one layer. Spread half the ricotta on pasta and lay the half moons of butternut squash on top of ricotta.
- Lay the next layer of pasta and spread all spinach and onion mixture. Lay the next layer of pasta and do the 2nd half of ricotta and butternut squash half moons. Lay the last layer of pasta on top of butternut and pour generously with marinara. Place sage leaves on top of marinara.
- When ready to eat, roast in oven at 350° for 35-45 minutes. Enjoy with a glass of Sangiovese wine and admire your hard work!
Nutrition Facts : Calories 583, Carbohydrate 94, Cholesterol 10, Fat 17, Fiber 23, Protein 19, SaturatedFat 4, Sodium 282, Sugar 10
More about "roasted butternut squash rosemary and garlic lasagne food"
BUTTERNUT SQUASH LASAGNA - BETTER HOMES & GARDENS
From bhg.com
4/5 (37)Calories 525 per servingTotal Time 2 hrs 10 mins
- Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 teaspoon salt; toss gently to coat. Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temperature to 375 degrees F.
- Meanwhile, in a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and 1/2 teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.
ROASTED SQUASH, ROSEMARY AND GARLIC LASAGNA | THE STAR
From thestar.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH LASAGNA W/ ROASTED GARLIC AND ROSEMARY ...
From prouditaliancook.com
Estimated Reading Time 3 mins
BUTTERNUT SQUASH LASAGNA WITH TURKEY RAGU | HEALTHY ...
From weightwatchers.com
Cuisine American,Canadian,ItalianCategory DinnerServings 9Total Time 1 hr 20 mins
- Set a large frying pan with the olive oil over medium heat; add garlic, onion, celery, carrot, and hot red pepper flakes and sauté for 2-3 minutes. Add ground turkey and brown well. Add passata, salt, pepper, and whole rosemary sprig and simmer for 10-15 minutes.
- In a large baking dish, arrange squash strips to create a base. In batches, layer the sauce, egg, spinach, and ricotta cheese. Top with another layer of squash and repeat 3 or 4 times. Top with Parmesan cheese.
ROASTED BUTTERNUT SQUASH, ROSEMARY, & GARLIC LASAGNA ...
From myrecipes.com
5/5 (7)Calories 376 per servingServings 8
- Arrange butternut squash in a single layer in a large roasting pan coated with cooking spray. Coat squash with cooking spray. Bake at 450° for 25 minutes or until squash is just tender, stirring once. Set aside.
- Combine 3 1/2 cups milk and rosemary in a 1-quart glass measuring cup, and microwave at high 5 minutes or until mixture begins to boil. Let stand 10 minutes. Strain milk through a fine sieve into a bowl; discard rosemary.
4 CHEESE LASAGNA ROLLS WITH BUTTERNUT SQUASH AND KALE ...
From rosinarecipes.com
Servings 6Total Time 30 mins
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE ...
From epicurious.com
3.6/5 (175)Servings 6
SIMPLE ROASTED BUTTERNUT SQUASH | RECIPE | RECIPES, FOOD ...
From pinterest.com
4.7/5 (1.4K)Estimated Reading Time 4 minsServings 4Total Time 40 mins
BUTTERNUT SQUASH, ROSEMARY & GARLIC LASAGNA | REAL FOOD ON ...
From realfoodonthetable.com
Estimated Reading Time 2 mins
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE RECIPE
From recipeland.com
2.8/5 (2)Total Time 2 hrsServings 8Calories 442 per serving
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA RECIPE
From crecipe.com
HOW TO MAKE ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC ...
From mobirecipe.com
ROSEMARY BUTTERNUT SQUASH LASAGNA - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE
From astray.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA ...
From cookeatshare.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE ...
From cookbookcreate.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA ...
From cookingindex.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE ...
From pinterest.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE ...
From beyondmeals.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA ...
From fooddiez.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE
From best-pastarecipes.blogspot.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE
From bigoven.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE
From pinterest.ca
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA
From alchemistchef.blogspot.com
ROASTED BUTTERNUT SQUASH, ROSEMARY AND GARLIC LASAGNA ...
From pinterest.co.uk
MISO ROASTED BUTTERNUT SQUASH SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA ...
From github.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE ...
From cookeatshare.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE ...
From plain.recipes
RECIPES/ROASTED-BUTTERNUT-SQUASH-ROSEMARY-AND-GARLIC ...
From github.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE ...
From pinterest.ca
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE ...
From crecipe.com
ROASTED BUTTERNUT SQUASH ROSEMARY AND GARLIC LASAGNE
From tfrecipes.com
COOKING LIGHT - ROASTED BUTTERNUT SQUASH, ROSEMARY AND ...
From myfitnesspal.com
ROASTED BUTTERNUT SQUASH ROSEMARY GARLIC LASAGNA RECIPES
From tfrecipes.com
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA ...
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love