Jefferson County Recipe of the Day: Butternut Squash Lasagna

This lasagna is one of the best ways to use up your butternut squash!


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


-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 for 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 for 1-2 minutes or until thickened.

-Stir in garlic and rosemary.

-Spread 1 cup sauce into a 13×9-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 for 40 minutes.

-Uncover; bake for 10 minutes or until bubbly and the top is lightly browned.

-Let stand 10 minutes before serving.

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