Author Notes
This is one of the few dishes I have made many times. I started making it in college and have made it many times since. It's great for a party and always a huge hit. —roryrabbitfield
Ingredients
-
3 pounds
butternut squash (peeled, diced), about 9 cups
-
3 tablespoons
vegetable oil
-
4 cups
milk
-
2 sprigs
fresh minced rosemary
-
3
cloves minced garlic
-
2 tablespoons
butter
-
4 tablespoons
flour
-
9
sheets of lasagne pasta
-
1.5 cups
grated parmesan cheese
-
1 cup
heavy cream
-
1/2 teaspoon
salt
-
1
bay leaf
-
paprika to taste
-
black pepper to taste
-
3 tablespoons
chopped parsley
Directions
-
Toss squash with oil in bowl. Season with salt. Roast squash in shallow, oiled pans at 450 degrees until tender & golden.
-
In a large pot, boil lasagna sheets. When done, drain, rinse with cold water, and set aside.
-
In large saucepan, cook garlic in butter until soft. Stir in flour and cook the roux 3 minutes. Whisk in milk slowly, stirring till smooth. Simmer 10 minutes, stirring. Add squash. Season with salt, pepper, paprika. (You can make the sauce ahead of time.)
-
Reduce oven to 375 degrees. Butter a 13 x 9" baking dish. Pour in 1 cup of the sauce. Cover with 3 sheets lasagna. Spread half of the remaining sauce over this, sprinkle with 1/2 cup parmesan cheese. Make 1 more layer of pasta, sauce, cheese, and end with another pasta layer.
-
Beat cream with salt to hold soft peaks. Cover pasta with cream. Sprinkle with remaining 1/2 cup of parmesan. Cover tightly with foil. Bake 30 mins. Uncover, bake 10 mins. Let stand 5 mins before serving. Sprinkle chopped parsely over top.
See what other Food52ers are saying.