Butternut Squash Lasagna

Ingredients

4 cup milk
2 sprigs rosemary
3 tablespoons butter
2 tablespoons Fustini’s Rosemary Olive Oil
4 cloves garlic, sliced thin
1/4 cup flour
2 tablespoons Fustini’s Garlic Olive Oil
2 shallots - sliced thinly
1 cup broccoli rabe
2 cups white beans - fully cooked
1 butternut squash, peeled and cut into very thin sheets - use mandolin if necessary
Salt and white pepper

Directions

Step 1.

Place milk and rosemary in large pot and bring to a simmer over low heat. Once simmering, turn heat off and reserve.

Step 2.

Heat Fustini’s Rosemary Olive Oil and butter in large pan over low heat and when the butter is melted, add garlic and cook until softened, about 3 to 5 minutes, stirring frequently and making sure the garlic does not brown. Once fully softened, add the flour and cook until roux is nutty, 2 to 3 minutes. Strain the milk into the roux and cook until slightly thickened, stirring constantly over low heat. Season with salt and pepper and set aside.

Step 3.

Heat the Fustini’s Garlic Olive Oil over moderate heat and add the shallots, then the broccoli rabe, and the white beans and cook until fully hot then set aside. Season the butternut squash slices with salt and white pepper.

Step 4.

Preheat oven to 375 degrees. Spray a baking dish with nonstick spray. Layer the lasagna starting with some white sauce, then a layer of butternut squash slices, and then some of the bean mixture. Repeat until three or four layers are made. Cover and place in preheated oven until fully cooked and a knife pierces easily. Let cool slightly before cutting and serving.

Product:

Rosemary olive oil ,
Garlic olive oil

Customer Reviews

Very good!

This was very good. I replaced the broccoli rabe with kale because that’s what I had on hand. The sauce was not thick. Next time I will increase the flour. Don’t worry about getting squash so thin. Just cook it longer. Definitely will make again.

Reviewed by Sherry on Oct. 7, 2020, 9:46 a.m. | Permalink