Butternut Squash Lasagna
Read my review of this recipe.
Ingredients:
- 1 tablespoon olive oil
- 1 (2 1/2 – 3 pounds) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 medium onion, diced
- 4 garlic cloves, minced
- 3 amaretti (almond) cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups milk
- 3/4 cup (lightly packed) fresh basil leaves
- 9 lasagna noodles
- 15 ounces diced tomatoes, drained
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Directions:
Preheat over to 400 degrees. Arrange squash on a baking sheet, drizzle with oil, and season with salt and pepper. Toss to coat. Roast the squash for 45 minutes or until very tender. Meanwhile, saute the onions and garlic over low heat until tender, about 10 minutes. In a large mixing bowl, combine the cooked squash, onions, garlic, and crushed cookies. Stir together, smashing the squash into a thick paste. Set aside.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Cool slightly. Transfer half of the sauce to a blender (don’t fill the blender more than half full due to the hot liquids). Add the basil and blend until smooth. Pour basil mixture back into the pot and stir to combine. Set aside.
Bring a large pot of salted water to a boil. Add the noodles and cook just until pliable, about 5 or 6 minutes. Drain the noodles.
Turn the oven to 375 degrees. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/2 of the squash mixture over the noodles, and then 1/2 of the tomatoes over the squash. Sprinkle with 1 cup of mozzarella cheese. Drizzle sauce over the noodles. Repeat layering two more times, pouring the remaining sauce over the top.
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.
Serves 10.
Nutrition:
Substitutions:
I used whole wheat lasagna noodles.
Recipe adapted from Giada De Laurentiis.