I made this lasagna last year and forgot to post it. I had intentions to make a new lasagna every month last year and ended up only making two (3 if you count the one I made for Christmas Eve a few weeks ago, but I had made that one a previous year). I will try and get that recipe posted as well as the Spinach Artichoke lasagna I made last year. Maybe, this year I can get through some of the other ones on my list from last year! There are just so many different and unique ones to choose from!
I saw this one on a cooking show Giada De Laurentiss on the Food Network and it looked so good I decided I should try it. I love butternut squash ravioli so I figured it would be good in lasagna form!
I used a bag of frozen butternut squash to save time (around a 16 oz. bag I think). Also, just used low fat milk as that is what I had on hand.
It turned out pretty good; it was on the sweet side. I think next time, I will add a layer of sautéed mushrooms and maybe some shredded chicken to give it a bit more layers and texture. And maybe a layer of ricotta (that is my favorite part in a traditional lasagna!) But, otherwise, I really enjoyed it and the leftovers froze really well.
Here is the recipe from the food network website:
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose 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 whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
DirectionsHeat 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. Add the amaretti cookies and blend until smooth. Season the squash puree, 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 the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan 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 F.
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 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of 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 minutes before serving.