Roasted Butternut Squash Lasagna
By ltrodrigu
Ingredients
- 1 large butternut squash (about 4 pounds) cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 5 3/4 cups milk, divided
- 2 teaspoons dried thyme
- 7 tablespoons unsalted butter
- 7 tablespoons flour
- 12 no-boil lasagna noodles
- 3/4 pound fresh mozzarella, sliced 1/4-inch thick
Details
Servings 8
Adapted from parade.com
Preparation
Step 1
Preheat oven to 425°F. Toss butternut squash with olive oil and season generously with salt and pepper. Divide between 2 parchment-lined baking sheets. Roast, rotating trays halfway through, until tender and golden, about 40 minutes.
Transfer to a food processor along with ¾ cup milk, thyme, and ¼ cup water. Puree.
To Make White Sauce:
Melt butter over medium heat in a medium saucepan, then whisk in flour and cook, whisking constantly, until tan, about 5 minutes. Slowly whisk in remaining 5 cups milk and cook, whisking, until thickened, about 10 minutes. Season with 2 tsp salt and ½ tsp pepper.
Spread about ½ cup white sauce evenly across bottom of a 9-by-13-inch baking dish. Top with 3 noodles. Dollop 1 cup squash over noodles and use the back of a spoon to carefully spread into an even layer, covering noodles completely. Top with 1 cup sauce, using back of spoon to spread evenly. Repeat the noodle, squash, and sauce layers 3 more times.
Arrange mozzarella slices on top and season with pepper. Cover with foil; bake 50 minutes. Increase heat to 475°F, remove foil, and bake until mozzarella is golden in spots, 5 to 10 more minutes. Let stand at least 15 minutes before serving.
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