Roasted Butternut Squash, Rosemary and Garlic Lasagna

[Guest guest]

This is delicious and rich.  I let it cool slightly and serve in very small

portions along with other holiday favorites.

Myrtle

 

 

 

Roasted Butternut Squash, Rosemary and Garlic Lasagna

 

3 lbs. butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice,

about 9 1/2 cups

3 tbsps. vegetable oil

4 cups milk

2 tbsps. dried rosemary, crumbled 

2 tbsps. minced garlic

1/4 cup butter

4 tbsps. all-purpose flour

9 7 x 3 1/2 inch sheets dry no-boil lasagna pasta

1 1/3 cups freshly grated Parmesan (about 5 oz.)

1 cup heavy cream

1/2 tsp. salt

Garnish: fresh rosemary sprigs

 

Preheat oven to 450 degrees and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one layer

in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and

roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary.

Heat milk mixture over low heat 10 minutes and pour through a sieve into a large

pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat,

stirring until softened. Stir in flour and cook roux, stirring, 3 minutes.

Remove pan from heat and whisk in milk mixture in a stream until smooth. Return

pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until

thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days

ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375 degrees and butter a baking dish, 13 x 9 x 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and

cover with 3 lasagna sheets, making sure they do not touch each other. Spread

half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one

more layer in same manner, beginning and ending with pasta. In a bowl with an

electric mixer beat cream with salt until it holds soft peaks and spread evenly

over top pasta layer, making sure pasta is completely covered. Sprinkle

remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting

slightly to prevent foil from touching top layer, and bake in middle of oven 30

minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling

and golden. Let lasagna stand 5 minutes. Garnish each serving with rosemary.

Yields 6 servings as a main course or 12 as a side dish