Do you know how much fun it is to peel a butternut squash when you don’t have a peeler? It’s about as fun as doing your taxes without a calculator. In this case, however, the effort was absolutely worth it.
I have to admit that I am a terrible Italian; I am not a huge fan of tomato sauce. Occasionally I’ll eat it, but for the most part, I prefer olive oil, a bit of cheese, or pesto on my pastas. It’s rare that tomato sauce is something that I ever choose to eat of my own volition.
Butternut squash lasagna satisfies me on three levels:
1. It’s lasagna, so it’s still somewhat Italian.
2. There is no tomato sauce.
3. It has butternut squash, and is subsequently a perfect fall/winter dish. Fall and winter are my favorite seasons.
This recipe required a bit of elbow grease, but when Patrick and I were sitting on the couch, chowing down, I knew I would be making this again… and again… and again. I also knew I would be investing in a peeler.
Butternut Squash Lasagna
Ingredients:
2 tablespoons olive oil
1 (1 1/2 to 2 pound) butternut squash, peeled, seeded, and cut into approximately 1-inch cubes
3 1/2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese
3 cups whole milk (do not substitute for skim, must be whole)
3/4 cup fresh basil leaves, loosely packed
10 to 12 no-boil lasagna noodles
1/2 cup almond biscotti, finely crushed
1/4 cup butter
1/4 cup all purpose flour
A large pinch of cinnamon
You will also need a 9 x 13 baking dish.
Directions:
Preheat your oven to 375 degrees…
1. In a large pot, heat the olive oil. Add squash. Top with a bit of salt and pepper. Toss to coat.
2. Add enough water to the pot to cover all of the squash. Bring to a boil over high heat. Reduce to medium heat, and simmer until squash is very tender. Approximately 20 to 30 minutes.
3. Melt butter in a saucepan over medium-high heat. Add flour, and whisk together thoroughly.
4. Slowly add your milk to the saucepan, whisking as you go. Bring to a boil. Reduce to medium heat. Let your sauce simmer until it thickens just a bit.
5. Mix in a pinch of cinnamon. Pour into a medium bowl. Let the sauce cool for 5 minutes.
6. Blend half of your sauce with the fresh basil leaves. Pour it back into the bowl with the unblended sauce. Mix well.
7. In a food processor or stand mixer (use the whisk attachment), blend together your crushed biscotti and squash until smooth. Salt and pepper to taste, if desired.
8. Grease your baking dish. Pour in approximately 3/4 cup of sauce. Make sure the bottom is completely covered with sauce. Put down one layer of lasagna noodles. (For me, it was about 3 and a half noodles per layer, but it depends on the size of your noodles.) Spread 1/3 of your butternut squash across the noodles as evenly as possible. I recommend using one of these bad boys. Top the squash layer with a 1/2 cup of mozzarella cheese. Repeat this layering, starting with the sauce, two more times.
9. Add remainder of sauce to the top of the cheese layer, spreading it evenly. Cover baking sheet with aluminum foil, and bake lasagna for 40 minutes.
10. Sprinkle with remaining mozzarella and Parmesan. Cook uncovered for another 10 to 15 minutes. Let stand for 5 to 10 minutes.
11. Cut, serve, enjoy!
