Main Dishes Pasta Lasagna Recipes Vegetarian Lasagna Recipes Roasted Butternut Squash and Garlic Lasagna 4.5 (191) 153 Reviews 21 Photos This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time. Submitted by ANNARICCIJOHNSON Updated on July 25, 2017 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 21 21 21 21 Prep Time: 30 mins Cook Time: 1 hr 40 mins Additional Time: 15 mins Total Time: 2 hrs 25 mins Servings: 12 Yield: 1 9x13-inch lasagna Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 pounds butternut squash, halved and seeded 3 tablespoons vegetable oil ½ teaspoon salt ¼ cup unsalted butter 2 tablespoons minced garlic ¼ cup all-purpose flour 1 quart milk salt and ground black pepper to taste 1 cup heavy cream 9 no-cook lasagna noodles 1 ⅓ cups finely grated Parmesan cheese Directions Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside. Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated. Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside. Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving. I Made It Print 230 home cooks made it! Nutrition Facts (per serving) 339 Calories 19g Fat 34g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 339 % Daily Value * Total Fat 19g 25% Saturated Fat 10g 51% Cholesterol 52mg 17% Sodium 293mg 13% Total Carbohydrate 34g 12% Dietary Fiber 3g 11% Total Sugars 7g Protein 10g 21% Vitamin C 25mg 27% Calcium 269mg 21% Iron 2mg 9% Potassium 591mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.