ROSEMARY BUTTERNUT SQUASH LASAGNA

Rosemary Butternut Squash Lasagna image

I came up with this recipe when our garden was brimming with butternut squash. This is now our favorite way to use it. -Christine Wood, Tipton, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

9 uncooked whole grain lasagna noodles
1 medium butternut squash (about 3 pounds), peeled and cut crosswise into 1/4-inch slices
2 tablespoons olive oil
1 teaspoon salt, divided
6 tablespoons all-purpose flour
4 cups fat-free milk
6 garlic cloves, minced
1 tablespoon minced fresh rosemary
1-1/3 cups shredded Parmesan cheese

Steps:

Preheat oven to 425°. Cook noodles according to package directions; drain., In a large bowl, combine squash, oil and 1/2 teaspoon salt; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 10-15 minutes or until tender; remove from oven. Reduce heat to 375°., Place flour and remaining salt in a large saucepan; gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Stir in garlic and rosemary., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1/3 cup cheese, a third of the squash and 1 cup sauce. Repeat layers twice. Sprinkle with remaining cheese., Cover and bake 40 minutes. Uncover; bake 10 minutes or until bubbly and top is lightly browned. Let stand 10 minutes before serving.

Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 14g protein. Diabetic Exchanges