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Ingredients
- 1 Tablespoon olive oil
- 1 ( 1 1/2 - 2 pound) butternut squash, peeled, seeded and cut into 1-inch cubes
- Salt and pepper
- 1/2 cup water
- 1/4 cup butter
- 1/4 cup flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- Jar of basil pesto
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole milk mozzarella cheese
- 1/3 cup grated Parmesan
Details
Preparation
Step 1
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Season the squash purée to taste with more salt and pepper.
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.. Whisk in nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the pesto and blend until smooth. Return the basil sauce to the saucepan 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 375 degrees.
Lightly butter. 13 x 9 x 2 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagana noodles on the bottom of the pan. Spread 1/3 of the squash purée over the noodles. Sprinkle with 1/2 cup of mozzarella.. Drizzle with 1/2 cup sauce over the noodles. Repeat layering 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 min before serving.
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