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 9×13-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.
