Butternut Squash Lasagna

If you don't like butternut squash or basil...you won't like this. However, if you like both of those things then you will LOVE this. D-elightful.

1 tbsp olive oil


1 butternut squash, peeled, seeded and diced

Salt and pepper to taste

4 tbsp unsalted butter

1/2 cup all purpose flour

3 1/2 cups milk

1/8 tsp. ground nutmeg

1/8 tsp ground cinnamon

3/4 cup lightly packed fresh basil leaves

2 1/2 cups shredded mozzarella cheese, divided

1 box 8 oz oven ready lasagna noodles

1/3 cup grated parmesan cheese



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

In medium saucepan melt butter over medium heat. Add flour, whisking for 1 min. increase heat to high and gradually whisk in milk. Bring to boil. Reduce heat and simmer for 5 min. or until slightly thickened. Whisk in nutmeg and cinnamon. Let cool slightly.

Pour hald of the white sauce into blender, add basil and blend until smooth. Return basil sauce to saucepan and combine with rest of white sauce. Season with salt/pepper.

Heat oven to 350. Reserve 1/2 cup mozzarella cheese. Lightly spray 12/9/2 baking dish with nonstick cooking spray.


Spread 2/3 cup of basil sauce in bottom of baking dish. Place three lasagna noodles crosswise over the sauce. Spread 1/3 of the squash puree over the noodles, followed by 1/2 cup mozzarella cheese. Repeat layering using basil sauce, noodles, squash puree and mozzarella.


Cover with foil and bake for 40 min. removefoil and sprinkle with reserved 1/2 cup mozzarella and parmesan cheese. Return to oven and continue baking 15 min.

Let stand 15 min before cutting.