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Roasted Butternut Squash, Rosemary, and Garlic Lasagne Recipe

Looking for an easy Roasted Butternut Squash, Rosemary, and Garlic Lasagne recipe? Learn how to make Roasted Butternut Squash, Rosemary, and Garlic Lasagne using healthy ingredients.


Submitted by ghen2000

Makes 12 servings



Low cal version of a butternut squash lasagne

Recipe Ingredients for Roasted Butternut Squash, Rosemary, and Garlic Lasagne

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups 1% milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons whole wheat flour
7 oz whole wheat lasagne
1/3 cups freshly grated Parmesan
1/3 cup ricotta
1/3 cup mozzarella
1/2 cup heavy cream
1/2 cup yogurt
1/2 teaspoon salt

Recipe Directions for Roasted Butternut Squash, Rosemary, and Garlic Lasagne

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

  2. 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.

  3. 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.

  4. 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.

  5. Reduce temperature to 375F. and butter a baking dish, 13 by 9 by 2 inches.

  6. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

  7. 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 lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

  8. Garnish each serving with rosemary.

Categories

Main Dish

Nutrition Facts
Serving Size 250.9g
Amount Per Serving
Calories
271
Calories from Fat
112
% Daily Value*
Total Fat
12.5g
19%
Saturated Fat
5.7g
28%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
217mg
9%
Potassium
573mg
16%
Total Carbohydrates
31.2g
10%
Dietary Fiber
4.4g
18%
Sugars
7.4g
Protein
10.0g
Vitamin A 250% Vitamin C 41%
Calcium 26% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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