Butternut squash lasagna
Posted by moderndaygourmet on November 3, 2007
This is similar to the butternut squash ravioli that I posted a while back, and I think I prefer it. I really just made this up and it ended up tasting great. I get tired of putting ravioli together so this is better if you want to simplify things. This time, I preboiled the noodles so the oven time ended up being only 30 minutes. I think you could just as easily not preboil the noodles and extend the oven time to one hour.
1 package lasagna noodles
1 1/2 cups butternut squash, diced and roasted
1/2 cup grated carrot
1 cups ricotta cheese
1/2 cup parmesan cheese
2 cups mozzarella cheese, divided
1 teaspoon dried basil or 1 tablespoon fresh chopped basil
Salt and pepper
3 cups milk
3 tablespoons flour
2 tablespoons butter
Boil 9 lasagna noodles about 10 minutes or until softened but not yet al dente. Drain and set aside.
Meanwhile, mash squash and combine with carrot, ricotta, parmesan, 1 cup mozzarella, egg, basil, and salt and pepper to taste. Set aside.
Heat milk in a Pyrex measuring cup in the microwave for 3 minutes, stirring after 2 minutes. Melt butter in heavy large saucepan and then add flour, stirring constantly with a whisk for 1 minute. Slowly add milk, and bring to simmer for about 8 minutes, stirring occasionally, until thickened. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg.
Spread a small amount of sauce (about 1/4 to 1/3 cup) in the bottom of a 13×9 pan. Place 3 lasagna noodles on top of the sauce. Add half the squash filling and spread to cover the noodles. Cover with half the remaining sauce. Add a layer of 3 more lasagna noodles and then the rest of the squash filling. Place the final 3 lasagna noodles on top of the squash filling and pour the remaining sauce over the lasagna. Bake at 350 for 30 minutes, uncovered. After 30 minutes, sprinkle with remaining 1 cup of mozzarella cheese and bake 10-15 minutes longer, until cheese is melted and bubbly.