Butternut Squash Lasagna

Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated[ section of specialty markets.]

Total Time:
2 hr 10 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr 25 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
Directions

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. 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.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 419
One of my all-time favorite recipes. A true crowd-pleaser for veg and non-veg eaters alike. Wondering if anyone has made it ahead of time and frozen it? Does it work? And if so, do you bake it first or just thaw and bake once? item not reviewed by moderator and published
I made this with 3 cups of quinoa as another reviewer suggested and it was amazing. Glad to have a new fabulous squash recipe as we have way too much butternut squash at the moment. item not reviewed by moderator and published
I made this two nights ago. It was okay then, but the butternut squash layer seemed pasty - weird texture - yummy flavor though. I had it for leftovers twice (lunch) and it was delicious! The texture was perfect and it stayed together better. I loved the leftovers! My children hated it and my husband thought it was okay. Generally we aren't a butternut squash loving family, but when it comes in the co-op we have to eat it! I would definitely make this again - though probably a day before I need it since I preferred it the second day. item not reviewed by moderator and published
Fantastic recipe. First time I made it came out a little too sweet. Used shortbread cookies the second time and added more salt and pepper as well as a box of frozen spinach. Took it to a friend's house after she had a baby and her family raved about it. This will be a go-to recipe. It does take a while to prepare but it's worth it. And you can make it 24 hours in advance (all the way up to putting it in the oven), keep it in the fridge, and then bake it the next day and it turns out great. item not reviewed by moderator and published
I really liked this recipe. I remember seeing the episode a long time ago, but I never had a chance to make it. I didn't have the basil, so I used parsley and it turned out great. I was really proud of myself since I've never made bechamel sauce before. It was a really fun experience. item not reviewed by moderator and published
I love this recipe, but make a couple of adjustments. I skip the cookies b/c I don't like the sweetness. I roast the squash (a little larger than called for) and puree with a bit of fresh sage or other fresh herbs on hand. Next, I break down and steam a head of cauliflower and puree it with a large bunch of spinach and all the basil. Then, i follow the recipe but with the following 3 layers: 1/2 the squash, the spinach/cauliflower mix, and the last 1/2 squash. Comes out the perfect consistency. Even if you don't like a lot of veg, the caulifower and spinach are not at all overpowering; they just add another creamy element. Great way to add more veg!! By adding the basil to that mix, I don't have to mess with blending the bechamel - so much easier! This freezes and reheats like a dream. item not reviewed by moderator and published
Added two shreaded chicken breasts for a little extra hardyness. A family favoirte. item not reviewed by moderator and published
This has become a staple at family Thanksgivings. Like another reviewer noticed, the squash had to be spread pretty thin for a 9X13 pan, and the lasagna ended up pretty dry as a result. My fix - I make it in a 9X9 pan with the same amount of squash, cheeses and sauce. Leaves a bit of sauce left over, but the texture and proportions are perfect! item not reviewed by moderator and published
Looks delicious. Can this recipe be made in advance? item not reviewed by moderator and published
Absolutely DELICIOUS! The flavors are unique and memorable! Great to serve for a crowd. Keep this one! item not reviewed by moderator and published
I had the same question and found the answer in a review. That reviewer said it worked fine bake, then freeze. Also the sauces can be made ahead, assemble the night before and bake it off in the morning. I haven't tried to do it this way yet but that's my plan for this Thanksgiving. item not reviewed by moderator and published
Yes!! I roast and puree the squash and make the sauce a couple of days beforehand, then assemble the night before. Bakes up perfectly every time! item not reviewed by moderator and published

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