Butternut Squash Lasagna - Recipe.com

Ingredients

  • 3 lbs. butternut squash, peeled, seeded, and cut into ¼- to ½-inch-thick slices see savings
  • ½ tsp. salt see savings
  • ¼ cup butter see savings
  • 6 cloves garlic, minced see savings
  • ¼ cup all-purpose flour see savings
  • ½ tsp. salt see savings
  • 4 cups milk see savings
  • + 5 more ingredients
    • 1 Tbsp. snipped fresh rosemary see savings
    • 9 no-boil lasagna noodles see savings
    • 1-1/3 cups finely shredded Parmesan cheese (5-½ oz.) see savings
    • 1 cup whipping cream see savings
    • 3 Tbsp. olive oil see savings

1. Preheat oven to 425 degrees F. Lightly grease a 15x10x1-inch baking pan. Place squash in the prepared baking pan. Add oil and 1/2 teaspoon salt; toss gently to coat. Spread in an even layer. Roast, uncovered, for 25 to 30 minutes or until squash is tender, stirring once. Reduce oven temp...

View full recipe at SpringPad

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