- 10
Ingredients
- 1 T. olive oil
- 1 butternut squash, peeled, seeded
- and diced (about 2 1/2 lb.)
- Salt and pepper to taste
- 4 T. unsalted butter
- 1/4 C. all-purpose flour
- 3 1/2 C. milk
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cinnamon
- 3/4 C. lightly packed fresh basil leaves
- 2 1/2 C. shredded mozzarella cheese,
- divided
- 8 oz. oven-ready lasagna noodles
- 1/3 C. grated Parmesan cheese
Preparation
Step 1
1. In large skillet heat olive oil over medium-high heat. Add squash and toss to coat. Add 1/2 C. water. Reduce heat and simmer, covered, for 20 minutes or until tender. Cool slightly.
2. Puree squash in food processor. Season with salt and pepper.
3. In medium saucepan, melt butter over medium heat. Add flour, whisking for 1 minute. Increase heat to high and gradually whisk in milk. Bring to boil. Reduce heat and simmer for 5 minutes, or until slightly thickened. Whisk in nutmeg and cinnamon. Let cool slightly.
4. Pour half the white sauce into a blender; add the basil and blend until smooth. Return basil sauce to saucepan and combine with rest of white sauce. Season with salt and pepper.
5. Heat oven to 350°F. Reserve l/2 C. mozzarella cheese. Lightly spray 13" x 9" x 2 baking dish with nonstick cooking spray. Spread 3/4 C. of basil sauce in bottom of baking dish. Place three lasagna noodles crosswise over the sauce. Spread 1/3 of the squash puree over the noodles, followed by l/2 C. mozzarella cheese. Repeat layering using basil sauce, noodles, squash puree and mozzarella. Cover with foil and bake for 40 minutes.
6. Remove foil and sprinkle with reserved 1/2 C. of mozzarella and Parmesan cheese. Return to oven and continue baking 15 minutes. Let stand 15 minutes before cutting.