Butternut Squash Lasagna

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This lasagna is a twist on the traditional using butternut squash puree and bechamel sauce in place of the traditional vegetables and marinara sauce. Serve with some crusty bread and a salad and you'll be all set for a fall dinner.

Recipe from Kitchen Nostalgia.

1 cup butternut squash cubed and roasted
1 cup milk
2 Tbsp grated Parmesan cheese
a pinch of nutmeg
a pinch of thyme
3½ Tbsp oil or butter
3½ Tbsp flour
2¼ cups milk
a pinch of nutmeg
salt, ground white pepper
½ cup ricotta cheese
grated cheese of your choice
no-boil lasagna noodles

To make the bechamel heat flour in a large saucepan just until hot. Remove from heat. Add the oil and whisk. Add the cold milk and whisk vigorously to avoid forming of clumps.Return to heat and cook, stirring, until thickened. Add grated nutmeg and season with salt and white pepper. Add the ricotta cheese and grated cheese and mix to combine.

In a blender combine all of the ingredients for the puree and blend until smooth. To build: spread the bechamel sauce on the bottom of a greased baking dish (I used an 8x8). Add noodles and the butternut squash puree. Add additional bechamel sauce. Repeat until you're near the top of the dish. Top with a layer of bechamel and some grated cheese. Bake at 350 20 minutes covered with foil and 20 minutes uncovered.

Dave and I both really enjoyed this lasagna. Everything seemed a bit runny when I put it in the oven, but it firmed up into a good lasagna while baking. The butternut squash flavor was apparent and although bechamel typically seems incredibly rich, the lasagna itself seemed very light. I made an 8x8 pan which was a good size for just the two of us, you could increase the recipe if you'd like. 


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