TACKtech’s Cookbook
Rosemary Butternut Squash Lasagna
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Prep: 30 min. Bake: 50 min. + standing Yield: 8 Servings 30 50 80 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 Directions Cook noodles according to package directions; drain. In a large bowl, combine the squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until tender; remove from the 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-in. x 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. Bake at 375°, covered, for 40 minutes. Bake, uncovered, for 10 minutes longer or until bubbly and top is lightly browned. Let stand for 10 minutes before serving. Yield: 8 servings. Nutritional Facts 1 piece equals 275 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 577 mg sodium, 40 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat-free milk, 1/2 fat. Taste of Home Christmas 2012

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Last Modified: 2025.08.17