Butternut Squash Lasagna - butternut

Method

• While making the puree and sauce, cook lasagna noodles according to package directions until al dente.
• When done, drain the noodles but do not rinse.
• Preheat oven to 350 degrees (F).
• Spray a lasagna pan on bottom and on all sides with non stick spray.
• To make squash puree: Cut squash in half length wise and remove seeds and pulp with a spoon.
• Place the squash halves in a deep dish lasagna or casserole pan face up and drizzle with olive oil.
• Roast for 45-60 minutes until a fork easily goes through thickest part of squash.
• Remove it from the oven and let squash cool until you can handle it you can refrigerate to speed up cooling.
• Once cooled remove the skin, it should peel off easily.
• Put squash in a food processor with ricotta cheese, 1/4 teaspoon of nutmeg, 1/8 teaspoons of both salt and pepper and puree the mixture until smooth.
• To make bechamel sauce: Melt the butter in a medium size sauce pan over medium heat.
• Add the basil and stir for a moment until it starts to wilt.
• Add the flour and whisk for 2 minutes.
• Gradually whisk in the warm milk.
• Bring to a boil over medium high heat and then reduce heat medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
• Whisk in the other 1/4 teaspoon of nutmeg and the other 1/8 teaspoons of both salt and pepper, then remove from heat.
• To assemble: Spread a thin layer of bechamel sauce over the bottom of the pan.
• Place some lasagna noodles over the sauce to cover bottom.
• Spread 1/3 of the squash puree over the noodles.
• Sprinkle with 1/4 of the mozzarella cheese and then add another layer of noodles.
• Drizzle 1/2 cup of sauce over the noodles.
• Repeat layering 3 more times.
• On the top layer add the grated parmesan or Romano cheese.
• Cover with foil and bake for 40 minutes.
• Remove foil and bake 10-15 minutes longer until the top is slightly browned.
• Let the lasagna stand 10 minutes before cutting and serving.