Creamy Roasted Butternut Squash Lasagna | PC.ca

Creamy Roasted Butternut Squash Lasagna

PC Black Label Roasted Cherry Tomatoes

Creamy Roasted Butternut Squash Lasagna

Layers of sweet caramelized squash, bbq creamy roasted garlic béchamel sauce and tender egg noodles...

Layers of sweet caramelized squash, bbq creamy roasted garlic béchamel sauce and tender egg noodles make this meatless lasagna the pinnacle of vegetarian comfort food. The lasagne noodles are oven-ready, so there’s no need to boil them – just make sure they’re fully covered with the sauce so they soften up.

  • Level: Easy
  • Preparation: 43 mins
  • Ready in: 1 hr 10 mins
  • Serves: 4
  • Dish Type: Italian
  • Season: Fall, Winter
  • Course: Dinner, Lunch
  • Main Ingredient: Lasagne
  • Serving Size

    1 Piece

  • Calories

    300

  • Total Carbohydrate

    14 g

  • Total Fat

    20 g

  • Saturated Fat

    5 g

  • Protein

    16 g

  • Sodium

    470 mg

  • Sugars

    10 g

Creamy Roasted Butternut Squash Lasagna

PC Black Label Roasted Cherry Tomatoes

  • Serving Size

    1 Piece

  • Calories

    300

  • Total Carbohydrate

    14 g

  • Total Fat

    20 g

  • Saturated Fat

    5 g

  • Protein

    16 g

  • Sodium

    470 mg

  • Sugars

    10 g

How to make

Ingredients

  • 1

    Head garlic
  • 3 tbsp (45 ml)

    Olive oil
  • 1 (2 lb/900 g)

    Small butternut squash
  • 1 1/2 tsp (7 mL)

    Salt
  • 1 tsp (5 mL)

    Black pepper
  • 1/4 cup (50 mL)

    Unsalted butter
  • 1/4 cup (50 mL)

    All-purpose flour
  • 4 cups (1000 mL)

    Homogenized milk
  • 2 cups (500 mL)

    Frozen Chopped Spinach
  • 8 sheets

    PC Black Label Lasagne Egg Pasta
  • 1 cup (250 mL)

    Shredded Mozzarella Cheese

How to make

  • Step 1

    Arrange oven racks in top and bottom thirds of oven. Preheat oven to 425°F (220°C).

  • Step 2

    Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm) square of foil; drizzle with 1 tbsp oil. Fold foil over and seal edges to make packet. Place on baking sheet. Bake in top third of oven until tender and golden, about 1 hour. Unwrap; let cool 15 minutes. Squeeze cloves into small bowl. Set aside.

  • Step 3

    Meanwhile, peel and trim squash; cut crosswise to separate long neck from round bottom. Slice neck crosswise into 3/4-inch (2 cm) thick rounds; set aside. Halve bottom of squash lengthwise; scoop out and discard seeds. Slice crosswise into 3/4-inch (2 cm) thick half-moons. Toss together squash, 1/2 tsp each salt and pepper and remaining 2 tbsp oil in large bowl. Arrange in single layer on parchment paper-lined large baking sheet. Bake in bottom third of oven, flipping squash once, until tender and light golden, 25 to 30 minutes. Let cool slightly.

  • Step 4

    Melt butter in large saucepan over medium heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth. Increase heat to medium-high; bring to a boil, whisking constantly. Reduce heat to low; cook, stirring occasionally, until slightly thickened, about 20 minutes.

  • Step 5

    Stir in garlic, frozen spinach, Parmigiano-Reggiano cheese, remaining 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer; cook, stirring occasionally, until thickened, about 10 minutes. Remove sauce from heat.

  • Step 6

    Spread 1/2 cup sauce in bottom of 8-inch (2 L) square glass baking dish. Arrange 2 noodles with long sides facing you in single layer over top. Spread 1 cup sauce over top. Arrange half of squash in single layer over top. Arrange 2 noodles with short sides facing you in single layer over top. Repeat layers with 1 cup sauce and remaining half of squash. Arrange 2 noodles with long sides facing you in single layer over top; spread 1 cup sauce over top. Arrange remaining 2 noodles with short sides facing you in single layer over top. Spread remaining sauce over top; sprinkle with mozzarella cheese.

  • Step 7

    Reduce oven temperature to 375°F (190°C). Cover lasagna with greased foil; bake 30 minutes. Uncover; bake until golden and bubbly, 15 to 20 minutes. Let stand 10 minutes.

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