Roasted Butternut Squash Lasagna

By Hklbrries

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

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.

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 teaspoons salt and ½ teaspoon 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.

Nutrition Information:
Per serving
540 calories
55 g carbohydrates
19 g protein
27 g fat
70 mg cholesterol
660 mg sodium
7 g fiber