11Ingredients
Calories
105Minutes

Ingredients

  • 3 pounds butternut squash (quartered, seeded, peeled, and cut into 1/2-inch dice, about 9 1/2 cups or less — my 2 lb. 10 oz squash yielded 8 cups of cubed squash)
  • 3 tablespoons vegetable oil (I used grapeseed)
  • 4 cups milk (2% or whole)
  • 2 tablespoons dried rosemary (crumbled, or a few sprigs fresh rosemary and sage)
  • 1 tablespoon minced garlic
  • 1/4 cup unsalted butter
  • 4 tablespoons all-purpose flour
  • 9 pasta (7- by 3 1/2-inch sheets dry no-boil lasagne, I used Barilla brand)
  • 1 1/3 cups freshly grated parmesan
  • 1 cup heavy cream
  • 1/2 teaspoon salt
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