About
Butternut Lasagna is the fusion of Italian cooking and Americans' love for autumn and lets the fall flavor take center stage. A rich, creamy butternut squash sauce, which tastes almost like savory butterscotch, is fortified by nutty cookies, layered between tender lasagna noodles. On top is cheese, of course: sharp, creamy, melty, golden-browned cheese. The squash is the star of Butternut Lasagna, and that's the perfect thing to enjoy when the weather turns chilly!
Ingredients
- 1 tablespoon olive oil
- 1 (1.5-2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- salt, to taste
- black pepper, to taste
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- nutmeg, to taste
- 3/4 cup fresh basil leaves, lightly packed
- 12 no-boil lasagna noodles
- 2 1/2 cups whole-milk mozzarella cheese, shredded
- 1/3 cup parmesan, grated
Directions
Step 1 -Position the rack in the center of the oven.
Step 2 -Preheat the oven to 375 degrees F.
Step 3 -Lightly butter a 9x13-inch glass baking dish.
Step 4 -Heat the oil in a heavy, large skillet over medium-high heat.
Step 5 -Add the squash to the skillet and toss to coat.
Step 6 -Sprinkle the squash with the salt and the pepper.
Step 7 -Pour the water into the skillet, then cover the skillet.
Step 8 -Simmer the squash, stirring occasionally, over medium heat until tender, about 20 minutes.
Step 9 -Allow the squash to cool slightly, then transfer it to a food processor.
Step 10 -Add the amaretti cookies to the squash and blend until smooth.
Step 11 -Season the squash puree to taste with more of the salt and the pepper.
Step 12 -In a heavy, medium-sized saucepan over medium heat, melt the butter.
Step 13 -Add the flour to the melted butter and whisk together for 1 minute.
Step 14 -Gradually whisk the milk into the flour mixture.
Step 15 -Bring the mixture to a boil over medium-high heat.
Step 16 -Reduce the heat to medium and simmer until the sauce thickens slightly, whisking continuously, about 5 minutes.
Step 17 -Whisk the nutmeg into the sauce mixture and allow the sauce to cool slightly.
Step 18 -Transfer 1/2 of the sauce to a blender.
Step 19 -Add the basil to the sauce and blend until smooth.
Step 20 -Return the basil sauce to the sauce in the pan and stir to blend.
Step 21 -Season the sauce with the salt and the pepper, to taste.
Step 22 -Spread 3/4 cup of the sauce over the prepared baking dish.
Step 23 -Arrange 3 lasagna noodles on the bottom of the pan.
Step 24 -Spread 1/3 of the squash puree over the noodles.
Step 25 -Sprinkle the squash layer with 1/2 cup of the mozzarella cheese.
Step 26 -Drizzle 1/2 cup of the sauce over the noodles.
Step 27 -Repeat the layering 3 times.
Step 28 -Tightly cover the baking dish with foil and bake for 40 minutes.
Step 29 -Sprinkle the remaining mozzarella and the parmesan over the lasagna and bake, uncovered, until the sauce bubbles and the top is golden, about 15 minutes.
Step 30 -Let the lasagna stand for 15 minutes before serving.
