Butternut Squash Lasagne

Squash are a good source of iron, riboflavin and vitamins A and C. And, I learned on the farm last summer that even cows like them! I got this recipe from twincitieslive.com. When assembling this, I split the ingredients between two 8" square pans (one lined with foil, then sprayed, assembled and put in the freezer before baking). It will take about 20-30 min longer to bake from frozen.


Butternut Squash Lasagne

1 T olive oil
1 butternut squash, peeled, seeded and diced (about 3 lbs.)
4 T butter
1/4 c flour
3-1/2 c milk
1/8 t ground nutmeg
1/8 t ground cinnamon
3/4 c lightly packed fresh basil leaves
2-1/2 c shredded mozzarella cheese, divided
1 package (8 oz) oven-ready lasagne noodles
1/3 c grated Parmesan cheese

In a large skillet, heat the olive oil over medium-high heat. Add squash and toss to coat. Add 1/2 cup water. Reduce heat and simmer, covered, for 20 minutes, or until tender. Cool slightly. Puree squash in food processor and season with salt and pepper.

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

Heat oven to 350º. Reserve 1/2 cup mozzarella cheese. Lightly spray 13“ X 9” X 2" baking sheet with nonstick cooking spray. Spread 3/4  cup of basil sauce in bottom of dish. Place 1/3 of the noodles over sauce. Spread 1/3 of the squash puree over the noodles, followed by 1 cup mozzarella cheese. Repeat layering.

Cover with foil and bake for 40 minutes. Remove foil and sprinkle with reserved ½ cup of mozzarella and Parmesan cheese. Return to oven and continue baking 15 minutes. Let stand for 10 minutes before cutting.