Roasted Butternut Squash and Garlic Lasagna

Prep Time:
30 mins

Cook Time:
1 hr 40 mins

Additional Time:
20 mins

Total Time:
2 hrs 30 mins

Servings:
12

Yield:
1 (9×13-inch) lasagna

Ingredients

Directions

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Brush 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. Cool for 15 to 20 minutes, then scoop flesh into a bowl. Set aside.

Heat butter in a large skillet over medium-low heat. Cook and stir garlic in hot butter until softened. Stir in flour and cook for 3 minutes. Whisk in milk until smooth. Bring to a simmer and cook, whisking occasionally until thickened, about 10 minutes. Stir in butternut squash flesh and season with salt and pepper. Butternut sauce can be made 3 days ahead and refrigerated.

Reduce the oven temperature to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.

Beat heavy cream in a large glass or metal mixing bowl until foamy. Gradually season with salt, continuing to beat until medium peaks form. Lift the beater or whisk straight up: the tip of the peak should curl over slightly. Set aside.

Pour 1 cup butternut sauce into the prepared baking dish and place 3 lasagna noodles on top in a single layer. Spread 1/2 of remaining sauce over noodles and sprinkle with 1/2 cup Parmesan cheese. Cover with another layer of noodles, spread remaining sauce on top, and sprinkle with 1/2 cup Parmesan cheese. Place final layer of noodles on top. Spread whipped cream over noodles, making sure pasta is completely covered. Sprinkle with remaining 1/3 cup Parmesan cheese. Cover the baking dish tightly with aluminum foil.

Bake for 30 minutes. Remove the 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 (per serving)