Chef Govind’s Roasted Butternut Squash and Rosemary Cream Sauce Lasagna



  • 3 Pounds butternut squash, quartered, seeded, peeled, and cut into ½-inch dice
  • 3 Tablespoons olive oil
  • 4 Cups milk
  • 2 Tablespoons fresh rosemary (remove leaves from stem)
  • 1 Tablespoon minced garlic
  • 4 Tablespoons of unsalted butter
  • 3 Tablespoons all-purpose flour
  • 9 -7x3½-inch sheets dry no-boil lasagna pasta
  • 1 1/3 cups freshly grated parmesan (about 5 ounces)
  • 1 Cup heavy cream
  • Salt and fresh cracked pepper
  • 1 15 Oz. container of ricotta cheese



  1. Preheat oven to 450 degrees
  2. Line a baking sheet with parchment paper and spread diced Butternut Squash in a single layer on the baking sheet.
  3. Lightly sprinkle squash with a pinch of salt and fresh cracked pepper and drizzle with a little extra virgin olive oil.
  4. Roast squash in oven about 10 minutes. Stir squash and roast 10 minutes more, or until tender and beginning to turn golden.


Directions for Butternut Squash and Rosemary Cream Sauce

  1. In a saucepan, add milk and rosemary leaves.  Over medium heat, bring milk and rosemary to a simmer. Once milk has come to a simmer, remove from heat and let steep for about 5 or 10 minutes (or until ready to use).
  2. In another large saucepan, over moderately low heat, melt butter and add garlic.  Stir until garlic is softened. Add flour to make a roux.
  3. Pour milk mixture through a sieve to remove rosemary leaves and add the strained milk to the roux; Whisking briskly so mixture does not get lumpy.
  4. Continue to whisk milk and flour mixture for about 5 minutes, or until thick. (At this point, squash should be done baking.) Removed Squash from oven and add squash directly into the sauce; continue stirring until incorporated well. 
  5. Once thoroughly incorporated, remove from heat.


Directions for Whipped Topping

  1. Pour cold whipping cream into a large bowl.  With a hand mixer on low, whip cream until soft peaks form.  Add a dash of salt and pepper to whipped cream and then with a rubber scraper, gently fold in 1/3 cup grated Parmesan cheese.
  2. Set aside for later use.


Directions for Assembling Butternut Squash Lasagna

  1. Reduce oven Temperature to 375 Degrees.
  2. Lightly butter a 13x9x3 baking dish
  3. Pour 1 cup of Butternut Squash and Rosemary Cream Sauce into baking dish (sauce may not cover bottom completely) then place 3 lasagna sheets on top of sauce, leaving space between them.
  4. Spread half of remaining sauce over pasta and sprinkle with ½ cup Parmesan Cheese.
  5. Add 3 more sheets of pasta on top of the Parmesan cheese layer, and then spread a layer of Ricotta Cheese over the pasta and the remaining ½ cup of Parmesan Cheese.
  6. Add the rest of the Butternut Squash Sauce and place the last 3 sheets of Pasta on top.
  7. Spread the Whipping cream mixture you made earlier evenly over top pasta layer, making sure pasta is completely covered.
  8. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.
  9. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.
  10. Let lasagna stand 5 minutes before cutting and serving.