- Difficult
- Average budget
Ingredients
- 1 tbsp. olive oil
- 1 (1 1/2 to 2 lbs) .butternut squash peeled seeded and cut into 1 inch cubes
- salt and pepper
- 1/2 cup water
- 3 amaretti cookies crumbled (or any almond flavored cookie)
- 1/4 cup butter
- 1/4 cup flour
- 3 1/2 cups whole milk
- pinch nutmeg
- 3/4 cup lightly packed fresh basil leaves
- 12 no boil lasagna noodles
- 2 1/2 cups shredded mozzarella cheese
- 1/3 cup grated parmesan
Preparation
Step 1
heat oil in large skillet over medium-high heat. add squash and toss to coat. sprinkle with salt and pepper. pour the water into skillet and cover and simmer over medium heat until squash is tender stirring occasionally about 20 minutes. cool slightly transfer squash to a add processor. add cookies blend till smooth season with salt and pepper to taste
Step 2
melt butter in medium sized sauce pan over medium heat add flour whisk for 1 minute gradually whisk in milk. bring to a boil over med-high heat. reduce heat to med. and simmer until the sauce thickens slightly whisking often about 5 minutes. whisk in nutmeg cool slightly. transfer half the sauce to a blender add basil and blend until smooth. return basil sauce to pan and stir to blend season with salt and pepper
Step 3
lightly butter 9x13 baking dish. spread 3/4 cups sauce in baking dish arrange 3 lasagna noodles on bottom of pan. spread 1/3 of squash puree over noodles. sprinkle with 1/2 cup of mozzarella. drizzle 1/2 cup sauce over noodles. repeat layering 3 more times
Step 4
tightly cover baking dish with foil and bake 40 minutes. sprinkle remaining mozzarella and parm cheese over lasagna continue baking uncovered until sauce bubbles and top is golden 15 minutes longer. let lasagna stand for 15 minutes before serving