Wednesday, February 24, 2010

Butternut Squash Lasagna

I have yet to try a recipe by Giada DeLaurentiis that I do not like. This recipe is delicious even my hubby, who doesn't like lasagna, enjoyed it. I found this recipe on the foodnetwork website while looking for ways to use up my butternut squash. I would definitely make this again!

Butternut Squash Lasagna

1 T. 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 c. water

3 amaretti cookies, crumbled (I omitted)

1/4 c. butter

1/4 c. flour

3 1/2 c. whole milk

Pinch nutmeg

3/4 c. (lightly packed) fresh basil leaves

12 no-boil lasagna noodles

2 1/2 c. shredded whole-milk mozzarella cheese

1/3 c. grated Parmesan (I used more)

Directions

Heat oil in large skillet over medium-high. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour water into skillet and then cover and simmer over medium heat until squash is tender, stirring occasionally, about 20 minutes. Cool slightly, then transfer the squash to a food processor. Add the cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt butter in 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. Make sure to vent the top of the blender to prevent and explosion! 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.

Preheat oven to 375 degrees.

Grease a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange a layer of lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 c. of mozzarella cheese. Drizzle 1/2 c. of sauce over the noodles. Repeat layering 3 more times.

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 stand for 15 minutes before serving.

Greta and Miles rating: eh...so, so. Miles liked it better than Greta did, but then again, Greta and squash don't have the best track record.

1 comment:

dave -nibbleanibble said...

Love the twist to lasagna.