Butternut Squash Lasagna

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (347)

Cook Time:
1 hr 25 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

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

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Ingredients

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

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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Comments & Reviews

recipe Butternut Squash Lasagna
Tyson Maricopa, AZ 02-08-2010
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Great Recipe
Rated: 4 stars out of 5

Another Great Recipe from Giada!!!
recipe Butternut Squash Lasagna
Tim Portland, OR 02-03-2010
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It made me look good with the guests
Rated: 5 stars out of 5

So I came across this recipe a few months ago when I was researching Thanksgiving dinner. I have been holding on to it... waiting for a chance to make it for some of my vegetarian friends. Ask and you shall receive. A vegetarian friend came in from out of town and the recipe came out. It took me a few calls to find the amaretti cookies but our local fresh pasta shop happened to have fresh made ones. This recipe was really simple to make it made the kitchen smell great. My guest couldn't stop talking about it. My wife, who said that butternut squash lasagna sounded awful, had to stop the conversation in the middle of dinner to tell me that she was wrong. The taste was great and this recipe will be going in the keeper box. Read more
recipe Butternut Squash Lasagna
eric womelsdorf, PA 01-17-2010
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vegan/noodle substitute
Rated: 5 stars out of 5

Great recipe can be tailored for vegans. Soy and hemp milks work fine. Vegan spread vs butter also. We've also been making... this with uncooked regular lasagna noodles and they work great. Try it! Al dente isn't bad at all!Read more
recipe Butternut Squash Lasagna
rich san leandro, CA 01-16-2010
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DELICIOUS!!!
Rated: 5 stars out of 5

My wife and I couldn't get enough of it and she couldn't wait for me to make it again! One note for people using a magic... bullet blender (or any twist-on/enclosed blender) to blend the bechamel, WAIT FOR THE CREAM TO COOL. Since I didn't have amaretti cookies, I used these crispy belgian almond cookies that were thin which were nice and crunchy when dry, but not so much when blended in the mixture which lost that "sandy-crunch" that I think was intended. Even without the crunch, it was SO GOOD! Read more
recipe Butternut Squash Lasagna
a oakland, CA 01-13-2010
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Substitute Sweet Potato for Squash
Rated: 5 stars out of 5

I made this fora New Year's Day celebration and it was a hit! I substituted sweet potato for the squash and left out the... cookies because it would be too sweet.The basil bechamel sauce was perfect and, believe it or not, the basil and sweet potato actually worked quite well together. It makes an excellent main dish or side dish. There were plenty of requests for the recipe so I sent them all the link. Thanks, Giada!Read more
recipe Butternut Squash Lasagna
Sabrina Midvale , UT 01-10-2010
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The BEST Thing I Ever Ate!!!
Rated: 5 stars out of 5

I could not stop eating this dish! I probably had 3 servings. I will definitely be making this again and again. Thanks... Giada! Read more