How to Make Butternut Squash Lasagna

When I first saw Food Network chef Giada De Laurentiis prepare butternut squash lasagna, I was skeptical. Familiar with the traditional meat and cheese lasagnas and vegetarian and tofu alternatives, the idea of mixing squash and cheese seemed all too foreign to me until I actually made the dish. Now it’s part of my repertoire and the variations--from the herbs you can incorporate to using seasonal squash (acorn, butternut, summer) as well as other vegetables--are endless. While the original recipe calls for no-boil white noodles and flour and full-fat dairy, I’ve found the dish can be more healthy and delicious by substituting reduced-fat milk and cheese and using whole wheat ingredients. The Romano cheese gives the dish a sharper taste and a more complex flavor. The fresh pasta renders the dish a bit more rustic and earthy.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Adapted from Giada De Laurentiis’ Everyday Italian
• 1 tbsp. olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and fresh, ground black pepper
• 1/2 cup water
• 1/4 cup butter
• 1/4 cup whole wheat flour
• 3 1/2 cups reduced fat milk
• Pinch nutmeg
• 3/4 cup (lightly packed) fresh organic or locally grown basil leaves
• 9 fresh whole wheat lasagna noodles
• 2 1/2 cups shredded reduced-fat mozzarella cheese
• 1/3 cup grated Romano cheese

1. To make the squash puree, heat the oil in a medium-large saucepan over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the pot and then cover and simmer over medium heat until the squash is tender, stirring occasionally, for about 20 minutes. Let the squash cool for a few minutes before adding to a blender. If you have an immersion blender, feel free to use that as well. Blend until smooth. Season the squash puree to taste with more salt and pepper.
2. Preheat your oven to 375 degrees.
3. To make the bechamel or “white sauce,” 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. If you start to see lumps, keep whisking. Bring the rue to a boil over medium-high heat then reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 to 10 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.
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 three lasagna noodles on the bottom of the dish. 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 three more times.
5. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Romano cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna cool for approximately 15 to 20 minutes.

Tips & Warnings

• Since you’re using reduced-fat milk, you might need to whisk for longer than the recipe calls for the sauce to thicken. Don’t fret. Keep whisking.
• Butternut squash not in season? The recipe is equally delicious when you use acorn or summer squash.
• Don’t have squash on hand? I’ve found this recipe works well with zucchini.
• When you’re adding hot liquids to a blender or food processor, ensure that you allow the mixture to cool slightly. Do not fill to the top and do not cover the funnel. You’ll need some air to prevent explosion.