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Butternut Squash Lasagna Recipe

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This recipe for Butternut Squash Lasagna, by , is from Hayden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan Hayden

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. olive oil
1 butternut squash, peeled, seeded and diced (about 2.5 lb)
Salt and pepper to taste
4 Tbsp. unsalted butter
cup all-purpose flour
3 cups milk
⅛ tsp. ground nutmeg
⅛ tsp. ground cinnamon
cup lightly packed fresh basil leaves
2 cups shredded mozzarella cheese, divided
1 box (8 oz) oven-ready lasagna noodles
⅓ cup grated Parmesan cheese

Directions:
Directions:
In large skillet, heat olive oil over medium-high heat. Add squash and toss to coat. Add cup water. Reduce heat and simmer, covered, for 20 minutes or until tender. Cool slightly.
Puree squash in a food processor (I usually just mash it with a fork and leave the food processor in the cabinet. 😉). Season with salt and pepper.

In medium saucepan melt butter over medium heat. Add flour, whisking for 1 minute. Increase heat and gradually whisk in milk. Bring to a boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Whisk in nutmeg and cinnamon. Let cool slightly. Pour half of the white sauce into a blender. Add the basil and blend until smooth. Return basil sauce to saucepan and combine with rest of white sauce. Season with salt and pepper.

Heat oven to 350
Reserve cup mozzarella cheese.
Lightly spray 9" X 13" X 2" baking dish with nonstick cooking spray.

Spread cup of basil sauce in bottom of baking dish. Place three lasagna noodles crosswise over the sauce. Spread ⅓ of the squash puree over the noodles, followed by cup mozzarella cheese. Repeat layering using basil sauce, noodles, squash and mozzarella.

Cover dish with foil and bake for 40 minutes. Remove foil and sprinkle with reserved cup of mozzarella and Parmesan cheese. Return to oven and continue baking, uncovered, 15 minutes until brown and bubbly.
Let stand 15 minutes before cutting.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Total prep to serve = 1.5 to 2 hours
Personal Notes:
Personal Notes:
When we lived in MA, while Brian and Laura were in grad school and having Luke and Signe, we met some incredibly interesting people. This recipe was shared by "Catherine," the wife of one of Laura's classmates. She was a professional ballerina and a really good cook. I think of her, and our time in Boston, every time I make this dish. More and more people in our lives are vegetarians so it's especially nice to bring to a potluck.

 

 

 

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