Best 4 Roasted Butternut Squash Rosemary And Garlic Lasagne Recipes

Introducing a culinary masterpiece that tantalizes taste buds with its rich flavors and textures - Roasted Butternut Squash, Rosemary, and Garlic Lasagna. This delectable dish combines the sweetness of roasted butternut squash, the aromatic essence of rosemary, and the savory notes of garlic, all nestled between layers of tender lasagna noodles. Prepare to embark on a culinary journey as we unveil the secrets behind this mouthwatering lasagna recipe, along with variations that cater to diverse dietary preferences and allergies. Indulge in the classic lasagna experience with a meaty filling, or explore lighter options featuring flavorful roasted vegetables. We'll guide you through the process of crafting a gluten-free lasagna that retains its structural integrity and delectable taste. Additionally, discover a vegan lasagna variation that showcases the power of plant-based ingredients, creating a guilt-free indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA

Roasted Butternut Squash, Rosemary, and Garlic Lasagna image

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

Ingredients

3 lbs 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
1/4 cup unsalted butter
4 tablespoons all-purpose flour
9 sheets dry no-boil lasagna noodles (7x3 1/2 inch)
5 ounces freshly grated parmesan cheese (about 1 1/3 cups)
1 cup heavy cream
1/2 teaspoon salt

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

ROASTED BUTTERNUT SQUASH LASAGNA WITH GORGONZOLA

Roasted Butternut Squash Lasagna with Gorgonzola image

Butternut squash in a Gorgonzola and cottage cheese sauce fills a fresh lasagna, topped with toasted walnut breadcrumbs.

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 1h55m

Yield 12

Number Of Ingredients 16

Ingredients

2 pounds peeled butternut squash
1 large sweet onion, chopped
¼ cup melted Gay Lea Butter, divided
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
½ teaspoon salt
½ teaspoon pepper
4 cups Nordica 1% Cottage Cheese
¾ cup milk
¾ cup sodium-reduced chicken broth
1 ¼ cups crumbled Gorgonzola cheese
9 ounces fresh lasagna noodles
1 ½ cups fresh breadcrumbs
½ cup chopped walnuts
¼ cup chopped fresh parsley leaves

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 35.8 g, Cholesterol 36.4 mg, Fat 13.7 g, Fiber 3 g, Protein 18.9 g, SaturatedFat 6.5 g, Sodium 590.2 mg, Sugar 9.5 g

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE RECIPE

Roasted Butternut Squash, Rosemary, and Garlic Lasagne Recipe image

Provided by á-4058

Number Of Ingredients 13

Ingredients

INGREDIENTS
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 (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
nine 7- by 3 1/2-inch 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

Steps:

PREPARATION 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 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 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 lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes. Garnish each serving with rosemary.

ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA

Roasted Butternut Squash and Garlic Lasagna image

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

Ingredients

3 pounds butternut squash, halved and seeded
3 tablespoons vegetable oil
½ teaspoon salt
¼ cup unsalted butter
2 tablespoons minced garlic
¼ cup all-purpose flour
1 quart milk
salt and ground black pepper to taste
1 cup heavy cream
9 no-cook lasagna noodles
1 ⅓ cups finely grated Parmesan cheese

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

Tips:

Choose the Right Butternut Squash: Select a medium-sized butternut squash that feels heavy for its size. A ripe squash will have a deep orange color and smooth, unblemished skin.
Roast the Butternut Squash Properly: Roasting the butternut squash brings out its natural sweetness and caramelized flavor. Roast the squash until it is tender and slightly browned, about 30-40 minutes. Be sure to brush the squash with olive oil and season it with salt and pepper before roasting.
Use Fresh Herbs: Fresh rosemary and garlic add a delicious savory flavor to the lasagna. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Don't Overcook the Lasagna: The lasagna should be cooked until the cheese is melted and bubbly and the noodles are tender, about 30-35 minutes. Overcooking the lasagna will make it dry and tough.
Let the Lasagna Rest: Before slicing and serving, let the lasagna rest for about 10 minutes. This will allow the flavors to meld and the lasagna to firm up.

Conclusion:

This roasted butternut squash, rosemary, and garlic lasagna is a delicious and hearty vegetarian dish that is perfect for a weeknight dinner. The roasted butternut squash adds a sweet and caramelized flavor to the lasagna, while the fresh rosemary and garlic add a savory flavor. The lasagna is also very easy to make, and it can be prepared ahead of time and baked just before serving. So, next time you're looking for a tasty and satisfying vegetarian meal, give this roasted butternut squash, rosemary, and garlic lasagna a try!