Best 2 Rosemary Butternut Squash Lasagna Recipes

Indulge in a culinary masterpiece that combines the earthy flavors of rosemary and the sweet, nutty goodness of butternut squash in a delightful lasagna dish. This vegetarian lasagna is a symphony of textures and flavors, featuring layers of tender lasagna noodles, a creamy butternut squash filling, and a flavorful rosemary bechamel sauce. The butternut squash filling is roasted to perfection, capturing its natural sweetness, while the rosemary bechamel sauce adds a touch of herbaceousness to balance the sweetness. Each bite of this lasagna is a journey through a garden of flavors, making it a perfect dish for special occasions or a comforting family meal.

In addition to the main lasagna recipe, the article also includes a collection of complementary recipes to elevate your dining experience. Learn how to make a refreshing arugula salad with a tangy lemon vinaigrette dressing to cut through the richness of the lasagna. Discover the secrets of a creamy and flavorful butternut squash soup, perfect for a light and healthy starter. And for dessert, treat yourself to a decadent chocolate mousse with a hint of rosemary, a perfect ending to a memorable meal.

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

ROSEMARY BUTTERNUT SQUASH LASAGNA

Rosemary Butternut Squash Lasagna image

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

Ingredients

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

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, 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

Tips:

Choose the right butternut squash: Look for a medium-sized squash with a deep orange color and a firm, heavy feel. Avoid squash that has blemishes or soft spots.
Roast the squash before using it: Roasting the squash brings out its natural sweetness and makes it easier to blend into a smooth sauce.
Use a high-quality lasagna noodle: The best lasagna noodles are made with durum wheat and have a slightly rough texture. This will help them hold the sauce and cheese better.
Don't overcook the lasagna: The lasagna is done when the noodles are tender and the cheese is melted and bubbly. Overcooking will make the lasagna dry and tough.
Let the lasagna rest before serving: This will allow the flavors to meld and the lasagna to set. Serve the lasagna with a side of crusty bread or a green salad.

Conclusion:

This Butternut Squash Lasagna With Rosemary from AliceRecipes is a flavorful and satisfying dish that is perfect for a special occasion or a weeknight meal. The roasted butternut squash sauce is rich and creamy, and the rosemary adds a touch of freshness. The lasagna is also easy to make, and it can be assembled ahead of time. So next time you're looking for a delicious and hearty vegetarian lasagna recipe, give this one a try.