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Roasted Butternut Squash, Rosemary and Garlic Lasagna

This lasagna is the most delicious, heartiest, most satisfying main course I can think of. Served with a crisp salad and a light soup, this is a memorable feast. The sweetness of the squash and the eartiness of the rosemary are completely delightful.

Ingredients
9 cups peeled, diced butternut squash (1/2-inch dice)
extra virgin olive oil
sea salt
4 cups unsweetened almond or soy milk
4 tablespoons whole wheat pastry flour
1-2 tablespoons dried rosemary, ground in a morter and pestle
1-2 cloves fresh garlic, finely minced
9 sheets, uncooked, no-boil lasagna
8 ounces non-dairy soy mozzarella, grated

Directions 
Preheat oven to 400 degrees and lightly oil a large, shallow baking sheet. Toss squash with a generous drizzle of oil and salt. Mix well to coat the squash. Spread squash over the shallow pan and bake, covered, for 15 minutes. Remove cover and return to oven, baking until the squash is tender and beginning to brown, about 20 minutes more. While the squash bakes, place milk and rosemary in a saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Pour through a fine strainer and set aside.

In a large pan, place 1/4 cup oil with the garlic and turn heat to low. When the oil is warm, stir in flour and whisk until smooth, cooking for 3 minutes. Remove pan from heat and whisk in rosemary-scented soymilk, whisking constantly. Return pan to low heat and cook sauce, whisking occasionally, about 10 minutes, until the sauce thickens. Stir in baked squash and season lightly with salt. Simmer for 2 minutes.

Reduce oven temperature to 375 degrees and lightly oil a 9-inch by 13-inch deep baking dish. Spoon about a cup of the squash sauce over the bottom of the pan. It will not cover pan completely. Lay 3 sheets lasagna on top of the sauce. Spread half the remaining sauce over the noodles. Sprinkle with half the grated soy mozzarella. Lay the last 3 sheets lasagna on top, spoon sauce over the noodles and sprinkle with remaining mozzarella. 

Cover tightly with foil, tenting slightly so that it doesn't stick to the top. Bake for 35 minutes. Remove foil and return to oven for another 10 minutes, until the top is golden and bubbling. Allow lasagna to stand, undisturbed, for 10 minutes before serving. 

Makes 8-12 servings. 


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