Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

READ OUR SHIPPING TIMES HERE TO GET YOUR ORDER FOR THE HOLIDAYS

Photo Credit: Elizabeth Newman

Giada's Butternut Squash Lasagna

If you're looking for a main course that really feels like fall, this is it. The flavors of the basil bechamel and the sweet butternut squash puree come together to make something seriously delicious in this recipe! Also note that if you have an immersion blender, you can definitely use that in place of a regular blender.

Giadas Butternut Squash Lasagna
star

Giada's Butternut Squash Lasagna

Category

Main Course

Prep Time

30 minutes

Cook Time

85 minutes

Calories

436

Author:

Giada De Laurentiis

Image of Giada's Butternut Squash Lasagna

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

  1. 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.
  2. 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.
  3. Position the rack in the center of the oven and preheat to 375 degrees F.
  4. 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.
  5. 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.
  6. *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
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
vegetarian

1 comment

  • Author's avatar image
    Jo Hoeppner
    ★★★★★
    ★★★★★

    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!

Please sign in or create an account to review or comment on recipes.