1 Video | Photo: Butternut Squash Lasagna Recipe
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.
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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By VJeandell
Milton, DE
on January 30, 2012
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OMG. So yummy. Like others, I couldn't find amaretti cookies so I used anisette toast/cookies and they worked fine. I halved the recipe except for the butternut squash as several reviews said it needed more. It seemed to be the perfect amount! Also I threw the squash in the microwave for a couple minutes before peeling and chopping, made my life SO much easier! This was amazing I'll definitely make it again, and probably make one for Thanksgiving next year! Definitely worth a try!!!
By Angelique12
N.VA.
on January 28, 2012
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I've made this several times & love it. Here's some pointers & tips: always roast, do not boil the vegetables, roast the night before if need be; adds such a nutty flavor. Extend butternut squash by roasting 2-3 sweet potatoes, sliced very thin thoroughly coated w/ vegetable oil & pinch of salt, pepper, garlic powder on parchment covered sheet pan; 375 degree oven, let them caramelize/brown a little, oh soooo good (it's tough not to eat them right off the pan, either layered in the lasagna or mashed with the butternut squash. Really need to use fresh grated nutmeg & I also love adding 1/4 teaspoon Chinese 5 Spice. As Staarlight recommends, I simply mash my roasted vegetables with a fork or potato masher. While amaretti cookies are very good (World Market carries these I'v substituted finely chopped hazelnuts or almonds w/ a little agave nectar or honey.
By staarlight
Columbus, OH
on January 27, 2012
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Very good! However, I ran out of butternut squash 1/2 way through the layering! Might want to make 2 squashes, or spread it very thin. I didn't use any amaretti cookies, so I just mashed up the squash in the pan w/ a fork instead of pureeing in a food processor. I also didn't use any fresh basil in the sauce, just used dried and again avoided the use of the blender. The no-boil lasagna noodles worked just great...I don't think I'll ever boil noodles again!
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