Ingredients: |
Ingredients: 1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
1 cup Ricotta cheese
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3/4 cup chopped herbs (rosemary, thyme and sage)
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
3 cups grated Parmesan cheese
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Directions: |
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
Ricotta and mozzarella 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 herbs. Cool slightly. 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 parmesan 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 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. |
This recipe for Butternut Squash Lasagna is from