Lasagna is one of those classic dishes that we all love, but let’s face it—it can be a bit of a hassle to assemble. That’s ...

This butternut squash lasagna recipe is easy and delicious. And for our food writer, serving it means it's finally fall. Here's how to make it.

Arrange squash on a baking sheet and roast for 30-45 minutes. Meanwhile, add several (around six or seven) sprigs of rosemary to the milk in a pan (save some of the rosemary for garnish).

Add a layer of squash, a layer of tomato sauce and a final layer of béchamel. Sprinkle on the remaining cheese. Bake for 35-40 minutes, or until golden and bubbling.

4. Cover the bottom of a 9-inch-by-13-inch casserole dish with an even layer of lasagna sheets. Generously covering each layer from edge to edge, spread on squash purée, top with a layer of mozzarella ...

1. In an oven safe casserole pan add one cup of butternut squash soup to the bottom of the pan making sure that the bottom is fully coated. 2. Next shingle in three lasagna boards. 3. Next dollop ...

Although this dish has a decidedly autumnal tinge, many farmers markets are still selling various varietals of squash, so it allows for the showcasing of local produce even this time of year. Yes, it ...

Directions. Preheat oven to 450 F. In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 teaspoon salt; arrange squash in single layers on 2 large, rimmed baking sheets.