Recipe by Buster's friend
This is soooo good. A friend got this from Giada De Laurentis' show but had to alter abit to accomodate our inability to get items like amaretti cookies (it's the beach!)or fresh basil (it's December!). Her version turned out smooth, rich & utterly decadent. LOL - she wouldn't post this to share but I am! When I make this, I plan to make squash puree the day before & make sauce while boiling noodles. I think I will not go for totally smooth but have it moderately chunky or stir in a cup or so of diced squzsh after pureeing most. Original recipe called for 3/4 cup fresh basil to be blended into white sauce instead of the italian herb mixture - for those "down under" who can get basil this time of year it would probably be nice. Additionally I am considering blending in a bit of curly parsley (more readily available & more neutral than italian parsley) for the color. Sorry Marianne!
Top Review by KristiJoy
I loved this recipe. The only thing I didn't do was the blending of either the squash or the sauce. I think the point of blending the squash was that the original recipe called for amaretti cookies blended up, then add the squash. But since I just used bread crumbs, I just mashed my squash with a potato masher first. It worked fine. Then the original recipe said to use fresh basil which again is why I think they had you blending the white sauce, then adding in the basil.
Also, I think this would have been really good with a little almond extract since I didn't use the original amaretti cookies that it called for. It would have made it even richer.
I also added chicken to my squash since I wanted a little meat in my lasagna. It was really yummy!
Thank you for posting this on Food.com!
- 1 tablespoon olive oil
- 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
- salt & freshly ground black pepper
- 1⁄2 cup water
- 1⁄4 cup plain breadcrumbs
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 3 1⁄2 cups whole milk
- 1 pinch nutmeg
- 3⁄4 teaspoon Italian herb seasoning
- 16 ounces dried lasagna noodles
- 2 1⁄2 cups shredded whole milk mozzarella
- 1⁄3 cup grated parmesan cheese
Directions See How It's Made
- 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 to tepid and then transfer the squash to a food processor. Add the bread crumbs and blend until smooth. (this is where I paln to fridge overnight).
- 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 and italian seasoning. Cool slightly. Transfer half of the sauce to a blender (blend no more than 1/2 blender at a time & use a kitchen towel to hold lid down on blender when blending - otherwise lid may blow off & scald you*). Blend until smooth. Return sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Preheat oven (with rack in center) to 375 degrees F.
- Lightly butter a 13 x 9 inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 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.
- *some people "burp" the blender by venting lid - again using towel &/or mitt.