Dec 14 / Erin

Tasty Tuesday: Butternut Squash Lasagna

I feel like I need some sort of special recognition this week for posting a recipe that does not contain sugar. Clearly my strength is baking sweet things, but every once in a while I actually cook something savory that comes out well. Such is the case of the butternut squash lasagna that we included on our holiday dinner party menu.

It was tasty and this picture is making me wish I still had some leftovers. My mom made this recipe for Christmas a few years ago and I’ve always wanted to try making it. It ended up being a big hit at our dinner party, so I can recommend it with confidence.

I used this recipe from Giada, but I also took some steps to simplify it and I eliminated some ingredients that didn’t seem quite necessary (oh, and added more cheese). Here is my version (sans step-by-step photos…sorry!).

Butternut Squash Lasagna (printable version)

INGREDIENTS:

One 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and pepper to taste
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
No-boil lasagna noodles
4 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

INSTRUCTIONS:

Bring a large pot of water to a boil; add squash and continue to boil until a fork easily slices through the cubes.
Drain the squash, add salt and pepper to taste and use a fork or potato masher to make the squash into a smooth puree.
In a medium saucepan, melt butter over medium heat; add flour and whisk for 1 minute.
Gradually whisk in milk and bring to a boil over medium-high heat (stirring regularly); reduce heat to medium and simmer for about five minutes until sauce thickens slightly (continue whisking very regularly otherwise your kitchen will smell like burnt milk; I know from experience).
Add nutmeg to milk mixture and let cool for a few moments. Transfer a cup of the sauce and all of the basil into a blender or food chopper and blend until the basil is all chopped up (don’t seal the cover too tight or the heat might make it burst!).
Return the basil sauce to the rest of the sauce and stir together. Then get ready to layer!
Start by spreading 3/4 cup of sauce over the bottom of a lightly greased 13×9″ pan. Arrange lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with mozzarella cheese. Drizzle 1/2 cup of sauce over the squash. Repeat layering 3 more times.
Tightly cover with foil and bake the lasagna for 40 minutes at 375 degrees. Sprinkle some mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer.