Butternut Squash Lasagna Recipe

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Ingredients:

Serving

1 tbsp 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 tsp italian herb seasoning
16 oz dried lasagna noodles
2 1/2 cups shredded whole milk mozzarella
1/3 cup grated parmesan cheese

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	372.41 Kcal (1559 kJ)
Calories from fat	169.06 Kcal
		% Daily Value*
Total Fat	18.78g	29%
Cholesterol	57.18mg	19%
Sodium	546.3mg	23%
Potassium	701.61mg	15%
Total Carbs	33.78g	11%
Sugars	9.88g	40%
Dietary Fiber	3.6g	14%
Protein	18.76g	38%
Vitamin C	26.1mg	43%
Vitamin A	1.2mg	40%
Iron	1.3mg	7%
Calcium	493.4mg	49%

Amount Per 100 g
Calories	105.85 Kcal (443 kJ)
Calories from fat	48.05 Kcal
		% Daily Value*
Total Fat	5.34g	29%
Cholesterol	16.25mg	19%
Sodium	155.27mg	23%
Potassium	199.41mg	15%
Total Carbs	9.6g	11%
Sugars	2.81g	40%
Dietary Fiber	1.02g	14%
Protein	5.33g	38%
Vitamin C	7.4mg	43%
Vitamin A	0.3mg	40%
Iron	0.4mg	7%
Calcium	140.2mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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