Butternut Squash Lasagna

Foodnetwork

Ready in: 130 minutes
Prep Time: 30 minutes
Cook Time: 100 minutes
Servings: 10

Ingredients

  • 3 amaretti cookies, crumbled
    Sweet Snacks
  • 1/4 cup butter
    Milk, Eggs, Other Dairy
  • 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
    Produce
  • 1/4 cup all-purpose flour
    Baking
  • 3/4 cup (lightly packed) fresh basil leaves
    Produce;Spices and Seasonings
  • Pinch nutmeg
    Spices and Seasonings
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 12 no-boil lasagna noodles
    Pasta and Rice
  • 1/3 cup grated Parmesan
    Cheese
  • Salt and freshly ground black pepper
    Spices and Seasonings
  • 2 1/2 cups shredded whole-milk mozzarella cheese
    Cheese
  • 1/2 cup water
    Beverages
  • 3 1/2 cups whole milk
    Milk, Eggs, Other Dairy

Steps

  • Watch how to make this recipe.
  • 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.

Nutrition

  • Calories: 331.32  cal  (16.57%)
  • Fat: 10.36  g  (15.94%)
  • Saturated Fat: 5.4  g  (33.72%)
  • Carbohydrates: 41.9  g  (13.97%)
  • Sugar: 8.19  g  (9.1%)
  • Cholesterol: 28.09  mg  (9.36%)
  • Sodium: 543.65  mg  (23.64%)
  • Protein: 18.47  g  (36.95%)
  • Vitamin A: 7769.67  IU  (155.39%)
  • Selenium: 31.95  µg  (45.64%)
  • Calcium: 452.88  mg  (45.29%)
  • Phosphorus: 372.1  mg  (37.21%)
  • Manganese: 0.5  mg  (24.75%)
  • Vitamin C: 14.62  mg  (17.72%)
  • Vitamin B2: 0.29  mg  (17.22%)
  • Magnesium: 62.54  mg  (15.63%)
  • Zinc: 2.14  mg  (14.24%)
  • Potassium: 470.58  mg  (13.45%)
  • Fiber: 3.13  g  (12.5%)
  • Vitamin B12: 0.69  µg  (11.56%)
  • Vitamin B1: 0.17  mg  (11.35%)
  • Vitamin B6: 0.21  mg  (10.67%)
  • Vitamin E: 1.47  mg  (9.81%)
  • Vitamin K: 10.26  µg  (9.77%)
  • Folate: 38.94  µg  (9.73%)
  • Copper: 0.19  mg  (9.64%)
  • Vitamin B3: 1.71  mg  (8.56%)
  • Vitamin D: 1.21  µg  (8.08%)
  • Vitamin B5: 0.77  mg  (7.74%)
  • Iron: 1.29  mg  (7.15%)

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