Melanie Acevedo; WireImage
1 tbsp olive oil
1 butternut squash, peeled, seeded and diced (about 2 ½ lb.)
Salt and pepper to taste
4 tbsp unsalted butter
¼ cup all-purpose flour
3 ½ cups milk
⅛ tsp ground nutmeg
⅛ tsp ground cinnamon
¾ cup lightly packed fresh basil leaves
2 ½ cups shredded mozzarella cheese, divided
1 box (8 oz.) oven-ready lasagne noodles
⅓ cup grated Parmesan cheese
1 In large skillet heat olive oil over medium-high heat. Add squash and toss to coat. Add ½ cup water. Reduce heat and simmer, covered, for 20 min. or until tender. Cool slightly. 2 Puree squash in food processor. Season with salt and pepper. 3 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. 4 Pour half the white sauce into a blender; add the basil and blend until smooth. Return basil sauce to saucepan and combine with rest of white sauce. Season with salt and pepper. 5 Heat oven to 350°F. 6 Reserve ½ cup mozzarella cheese. 7 Lightly spray 13" x 9" x 2" baking dish with nonstick cooking spray. 8 Spread ¾ cup of basil sauce in bottom of baking dish. Place three lasagne noodles crosswise over the sauce. Spread ⅓ of the squash puree over the noodles, followed by ½ cup mozzarella cheese. Repeat layering using basil sauce, noodles, squash puree and mozzarella. 9 Cover with foil and bake for 40 min. Remove foil and sprinkle with reserved ½ cup of mozzarella and Parmesan cheese. Return to oven and continue baking 15 min. Let stand 15 min. before cutting.
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