Best Rosemary And Garlic Lasagna Recipes

ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA

Roasted Butternut Squash, Rosemary, and Garlic Lasagna image

I think this recipe originally came from Gourmet, but I think you should make 1.5 times the sauce or else it's too dry.

Provided by Renee D

Categories < 4 Hours

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs butternut squash, quartered, seeded, peeled, and cut into 1/2 inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/4 cup unsalted butter
4 tablespoons all-purpose flour
9 sheets dry no-boil lasagna noodles (7x3 1/2 inch)
5 ounces freshly grated parmesan cheese (about 1 1/3 cups)
1 cup heavy cream
1/2 teaspoon salt

Steps:

Preheat oven to 450°F and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375°F and butter a baking dish, 13 by 9 by 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.
Let lasagna stand 5 minutes. Garnish each serving with rosemary.

Nutrition Facts : Calories 597, Fat 42.3, SaturatedFat 22.8, Cholesterol 118.2, Sodium 660.8, Carbohydrate 41.2, Fiber 5.2, Sugar 5.3, Protein 18.2

ROSEMARY AND GARLIC LASAGNA

Rosemary and Garlic Lasagna image

I made this tonight for my family and they loved it. I added a new ingredient to my original lasagna, a Kraft Rosemary and Garlic Parmesan seasoning packet to my cheese filling.I use Hunt's Chunky Vegetable red sauce (3) cans, but you can use whatever sauce you prefer. Enjoy!

Provided by Christine Schnepp

Categories Pasta

Time 1h10m

Number Of Ingredients 16

Ingredients

MEAT
1 lb lean ground beef
1 tbsp onion powder
1/2 tbsp garlic salt
1 tbsp badia complete seasoning
salt and pepper
CHEESE FILLING
1 1/2 cup shredded mozzarella
2 1/2 cups ricotta
1 package kraft parmesan rosemary and garlic seasoning
1 egg
SAUCE & NOODLES
3 lbs red sauce
12 lasagna noodles
2 tbsp olive oil
1 tsp salt

Steps:

1. In a large pot boil noodles, oil, and salt for 10 minutes. Drain and let cool.
2. In a frying pan add ground beef, onion powder, garlic salt, badia complete seasoning, salt & pepper. Cook until meat is no longer pink. Drain and add red sauce.
3. In a large mixing bowl add Mozzarella, ricotta, Kraft rosemary and garlic seasoning, and egg. Mix ingredients until combined completely.
4. In a large rectangular baking pan start making layers. Sauce, three rows of noodles, cheese, sauce... Make sure all of your layers are even. Your final layer should be sauce and you can sprinkle some mozzarella or Parmesan on top. Bake at 350 for 45 minutes. Remove from oven. Let stand 10 minutes. Serve.