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Butternut Squash Lasagna

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Butternut Squash Lasagna

4.4 from 5 votes
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Course: Main Course
Cuisine: American
Keyword: bake, butternut squash, lasagna, noodles, vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 565kcal

Ingredients

  • 8 ounce lasagna noodles, dry
  • 2 cup, cubes butternut squash
  • 3 tablespoon butter, unsalted
  • 1/4 cup flour, all-purpose
  • 2 cup milk
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 1/2 ounce Parmesan cheese
  • 4 ounce mozzarella cheese

Serve With

  • 2 cup raspberries

Instructions

  • Preheat oven to 375°F. Spray a 9×11 inch baking dish with cooking spray.
  • Cook lasagna noodles according to package for al dente; drain and set aside.
  • Meanwhile, add squash to a medium skillet and add an inch of water. Heat over medium-low for about 10 minutes or until fork tender; let cool slightly. Add squash to blender and puree until smooth, adding water from skillet as needed.
  • Melt butter in a separate saucepan over medium heat. Whisk in flour until no longer lumpy. Cook for 30 seconds then slowly whisk in milk. Add nutmeg and salt; whisk until bubbly, then cook 2 minutes. Remove sauce from heat.
  • Spread 2 tablespoons squash puree over a lasagna noodle and sprinkle with shredded Parmesan. Roll up tightly and place into baking dish. Continue with remaining noodles. Spoon sauce over the roll-ups and top with shredded mozzarella.
  • Bake for 20-30 minutes or until bubbly. Serve with fresh raspberries.
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Nutrition

Calories: 565kcal | Carbohydrates: 70g | Protein: 24g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 969mg | Fiber: 8g | Sugar: 12g

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