Cathing Up on the Backlog: 1 – Butternut Squash, Rosemary & Garlic Lasagna

This just feels weird.  It’s almost as though we’ve decided to “take a break” from each other.  You know that awkward stage of a relationship, right?  I have so much I want to tell you, but we’re taking a break so I’m just going to keep it all inside.  So here it is . . . the recipe and just the recipe.  The first in my series I’m affectionately calling “Catching Up on the Backlog” – catchy, I know.

Even though my SoCal weather won’t cooperate, I am determined to remain delusional and cook as though it really is fall.  This lovely Butternut Squash, Rosemary & Garlic Lasagna was a little time consuming, but so worth the effort.  To start with I peeled, seeded, and chopped one medium butternut squash.  I then tossed it with a little olive oil and roasted it for about 25 minutes in a 450 degree oven.

Butternut squash lasagna - 3

While my squash was roasting, I brought some milk and dried rosemary to a simmer in a saucepan. I let it simmer for about 10 minutes and then strained the rosemary out.

Butternut squash lasagna - 5

Then, in a skillet I sauteed a bit of garlic in some butter.  I added in some flour, and cooked the roux for about 3 minutes.

Butternut squash lasagna - 4

After that, I poured in the heated milk and simmered for about 10 minutes, whisking the whole time,  until the sauce thickened.  Then I stirred in the roasted squash and seasoned with salt and pepper.

Then the assembling fun began.  I poured a little of the sauce in the bottom of a 9×13 pan.  I covered that with 3 lasagna noodles.  I spread more sauce over that and sprinkled with parmesan.  I repeated this layering one more time, beginning and ending with pasta.

Butternut squash lasagna - 9

With my electric mixer, I beat some heavy cream with some salt just until it formed soft peaks.  I spread that cream over the last pasta layer and then sprinkled the last of the parmesan over.

Butternut squash lasagna - 10

I had turned down my oven temp after roasting the squash.  I put the lasagna, covered loosely with foil,  in the 375 degree oven, and baked for about 30 minutes.  I removed the foil and baked another 10 minutes.  Then I let it sit for about 5 minutes before serving.

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An absolute perfect taste of fall!

Butternut squash lasagna - 12

Here’s the complete recipe for Butternut Squash , Rosemary & Garlic Lasagna.

Want to explore more squash recipes? Have fun browsing through these:

Roasted Butternut Squash and Sage Mac & Cheese (acedarspoon.com)
Roasted Butternut Squash and Ricotta Pizza with Caramelized Onions and Balsamic Glaze (girleatsgreens.com)
Ah-Mazing Forbidden Rice n Butternut Squash (veganva.wordpress.com)
Roasted Butternut Squash and Goat’s Cheese Risotto (confuzzledom.wordpress.com)
Roasted Stuffed Butternut Squash (sweetenoughthanks.wordpress.com)

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