Roasted Butternut Squash, Rosemary, And Garlic Lasagne

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
541
FAT
136%
CHOL
57%
SOD
43%

Comments

Add a comment

Ingredients for 6 servings

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)

3 tablespoons vegetable oil

4 cups milk

2 tablespoons dried rosemary, crumbled

1 tablespoon minced garlic

1/2 stick (1/4 cup) unsalted butter

4 tablespoons all-purpose flour

nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

1 1/3 cups freshly grated Parmesan (about 5 ounces)

1 cup heavy cream

1/2 teaspoon salt

Garnish: fresh rosemary sprigs

You might also like

Roasted Butternut Squash Ribbons
The Family Dinner
Roasted Butternut Squash With Lime Juice
Bon Appetit
Roasted Butternut Squash And Red Onion
Parade Magazine
Spicy Roasted Squash Recipe
Jamie Oliver
Roasted Rosemary Butternut Squash & Shallots
Fine Cooking
Roasted Butternut Squash Lasagna
Poor Girl Gourmet
Roasted Winter Squash And Parsnips With Maple S...
Bon Appetit
Roasted Winter Squash And Parsnips With Maple S...
Epicurious
White Bean And Roasted Squash Soup With Pistou
The Kitchn
Roasted Squash & Ricotta Penne
BBC Good Food