The New Butternut Squash Lasagna For 2020
How To Prepare Butternut Squash Lasagna
Note to the cook: the noodles can be replaced by fresh leaves of spinach lasagna. Look for fresh lasagna leaves in the chilled area of specialty markets.
1 Tbsp olive oil
1 (1 1/2 to 2-lb) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
½ cup water
3 amaretti cookies, crumbled
¼ cup butter
¼ cup all-purpose flour
3 ½ cups whole milk
1 pinch nutmeg
¾ cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 ½ cups shredded whole-milk mozzarella cheese
⅓ cup grated Parmesan
1. Heat the oil in a large skillet over medium-high heat. Add pumpkin and spear to cover. Sprinkle with salt and pepper. Pour the water into the pan, cover and cook over medium heat until the pumpkin is tender. Stir occasionally for about 20 minutes. Cool slightly and place the pumpkin in a food processor. Add the amaretti biscuits and mix until smooth. Season the pumpkin purée to taste with more salt and pepper.
2. Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually add the milk. Boil over medium heat. Reduce heat to medium and simmer until sauce is slightly thickened. Clean often, about 5 minutes. Mix the nutmeg. Let cool slightly. Put half the sauce in a blender *. Add basil and stir until smooth. Put the basil sauce back in the pan and stir. Season the sauce with salt and pepper.
3. Place the grill in the center of the oven and preheat to 375 ° F.
4. Lightly butter a 13-over-9 glass baking dish. Spread 3/4 cup sauce over the prepared casserole dish. Put 3 lasagna noodles in the bottom of the pan. Spread 1/3 of the pumpkin puree over the noodles. Sprinkle with 1/2 cup of mozzarella. Pour half a cup of sauce over the noodles. Repeat the level 3 more times.
5. Cover the pan with a sheet and cook the lasagna for 40 minutes. Sprinkle the rest of mozzarella and parmesan on the lasagna. Cook uncovered until sauce is boiling and top is golden, 15 minutes longer. Let the lasagna sit for 15 minutes before serving.
6. * When mixing hot liquids: remove the liquid from the fire and allow it to cool for at least 5 minutes. Transfer the liquid to a blender or food processor and do not fill it in half. If using a blender, release a corner of the lid. This prevents the vacuum effect, which leads to heat explosions. Place a towel on the top of the machine, take several pulsations, then treat it at high speed until it is smooth.