Golden Butternut Squash Lasagna
This saucy veggie lasagna packs in two kinds of cheese plus a whipped cream topping for extra richness.
—Lisa Sheets, Carmel, IN
Prep: 55 min. • Bake: 40 min. + standing • Makes: 12 servings
medium butternut squash (3 lbs.), peeled, seeded and cut into 1/2-in. cubes
3 Tbsp. canola oil
9 lasagna noodles
31/2 cups 2% milk
1/4 cup chopped fresh rosemary 2 Tbsp. butter
3 garlic cloves, minced
2 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
8 oz. fontina cheese, thinly sliced 11/2 cups grated Parmesan
cheese, divided
1/2 cup heavy whipping cream
1 1. Preheat oven to 425°. Divide squash between two greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Bake, uncovered, stirring occasionally, until tender, 20-25 minutes.
2. Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary.
3. In a Dutch oven, heat butter over medium heat. Add garlic; saute 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir until slightly thickened, about 2 minutes. Reserve 1 cup sauce; stir squash into remaining sauce.
4. Reduce oven setting to 375°. Drain noodles. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of squash mixture, half of fontina cheese and ¹₂ cup Parmesan cheese. Repeat layers. Top with remaining noodles. Beat heavy whipping cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese.
5. Bake, covered, for 30 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 15 minutes before cutting.
Per serving: 353 cal., 20g fat (10g sat. fat), 55mg chol., 559mg sod., 31g carb. (7g sugars, 4g fiber), 15g pro.