Butternut Squash Lasagna with Cream Sauce  Butternut Squash Lasagna with Cream Sauce 11290 butternut squash lasagna with cream sauce

Butternut Squash Lasagna with Cream Sauce

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recipe image  Butternut Squash Lasagna with Cream Sauce a332121eaa60a84c93174a5ee54e06b2 l

  • Serves
    8
Author Notes

Here’s some of the few dishes I even acquire made many occasions. I started making it in college and acquire made it many occasions since. It be gargantuan for a occasion and continuously a helpful hit. —roryrabbitfield

Ingredients

  • 3 kilos

    butternut squash (peeled, diced), about 9 cups

  • 3 tablespoons

    vegetable oil

  • 4 cups

    milk

  • 2 sprigs

    contemporary 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

  • sad pepper to taste


  • 3 tablespoons

    chopped parsley
Directions
  1. Toss squash with oil in bowl. Season with salt. Roast squash in shallow, oiled pans at 450 levels except tender & golden.
  2. In a paunchy pot, boil lasagna sheets. When completed, drain, rinse with chilly water, and establish apart.
  3. In paunchy saucepan, cook dinner garlic in butter except tender. Fling in flour and cook dinner the roux 3 minutes. Plug in milk slowly, stirring till accumulated. Simmer 10 minutes, stirring. Add squash. Season with salt, pepper, paprika. (It is seemingly you’ll perhaps perhaps fabricate the sauce sooner than time.)
  4. Slice oven to 375 levels. Butter a 13 x 9″ baking dish. Pour in 1 cup of the sauce. Duvet with 3 sheets lasagna. Spread half of of the final sauce over this, sprinkle with 1/2 cup parmesan cheese. Create 1 more layer of pasta, sauce, cheese, and halt with but any other pasta layer.
  5. Beat cream with salt to withhold tender peaks. Duvet pasta with cream. Sprinkle with final 1/2 cup of parmesan. Duvet tightly with foil. Bake 30 minutes. Say, bake 10 minutes. Let stand 5 minutes sooner than serving. Sprinkle chopped parsely over high.

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