Giada's Butternut Squash Lasagna
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Giada's Butternut Squash Lasagna
Category
Main Course
Prep Time
30 minutes
Cook Time
85 minutes
Calories
436
Author:
Giada De Laurentiis
Ingredients
- 1 tablespoon olive oil
- 1 1 1/2 to 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
-
3 amaretti cookies (crumbled)
- 1/4 cup butter
-
1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup lightly packed fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Instructions
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Nutrition
Nutrition
- per serving
- Calories
- 436
Amount/Serving
% Daily Value
- Carbs
- 32 grams
- Protein
- 19 grams
- Fat
- 27 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 76 milligrams
- Sodium
- 520 milligrams
- Fiber
- 3 grams
- Sugar
- 13 grams
4 reviews & comments
@Christine You can definitely make this a day in advance! Cook it for 40 minutes with the foil on, take it out, let it come to room temp, then refrigerate it until you’re ready to heat again. Then, take it out of the fridge an hour before it needs to be reheated (this will help not shock any glass dishes, and also cook it more evenly) and finish the recipe from there: sprinkle with the extra cheese, then just cook at 375 until it looks golden brown and bubbly!
I have made this recipe several times, family loves it. Can I make a day in advance. How long would I initially cook. And reheat suggestions please.
Thank you for this great meal!
Looks amazing. Can it be prepared in advance? And if so, a day or two ahead?
I am not a huge fan of any squash, but I have made this numerous times and it is indescribably rich and delicious. I took two pans for a teacher luncheon and got 32 requests for the recipe!