Butternut Squash Lasagna

This butternut squash lasagna recipe is a little different than others I have tried because of the basil-white sauce. The basil pairs perfectly with the butternut squash. I was really surprised by how colorful this dish was, but I really liked it. It was easy to throw together and came out warm and delicious. Also, the leftovers reheated perfectly. I made the full recipe, but I baked it in two 9-inch square pans. I took one pan to a friend and we ate the other for dinner and lunches during the week.

If you enjoy basil, butternut squash or are looking for a delicious vegetarian main dish make this recipe.

Butternut Squash Lasagna
barely adapted from Giada De Laurentiis

• • 1 tablespoon olive oil
  • 1 ( 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1/2 cup water
  • 4-5 amaretti cookies, depending on size and sweetness
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups whole milk
  • Pinch nutmeg
  • 1 cup (lightly packed) fresh basil leaves
  • 4 full sheets of fresh pasta or substitute 12 no-boil lasagna noodles
  • 2 1/2 cups shredded mozzarella cheese
  • 1/3 cup grated Parmesan
  
  
  Heat oil in a skillet over medium-high heat.  Add the squash, salt and pepper and toss to coat. Pour the water into  the skillet and reduce the heat to medium. Cover and simmer until the squash is tender, stirring occasionally, about 20 minutes. 

  Cool slightly and then transfer the squash to a blender or food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

  Melt the butter in a saute pan over medium heat. Add the flour and whisk for 1 minute. Slowly, whisk in the milk. Bring the white sauce to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly.

  Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the green basil sauce to the white sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

  Position the rack in the center of the oven and preheat to 375º F.

  Lightly butter or spray a 13 x 9 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange lasagna noodles on the bottom of the pan. Spread 1/4 of the squash puree over the noodles. Sprinkle with 1/3-1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the top. Repeat process 3 more times.

  Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

  Make sure to allow the 15 minutes otherwise it will be way too hot to eat.