Butternut Squash Lasagna Recipe In Béchamel Sauce PechluckPechluck

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This recipe is my take on the butternut squash lasagna recipe by Giada de Laurentiis. The fact she includes amaretti cookies has always been very curious to me. The amaretti cookies add a hint of nuttiness and crunch to the butternut squash- amaretti cookies are almond paste cookies, so you could switch it out for just using nuts instead if you can't find the cookies. Honestly, I think I would add more cookies!

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Butternut_squash_lasagna_recipe_in_b_chamel_sauce
Details
  • Yield 1
  • Servings 8
  • Portion 1
Ingredients
1 tbs Olive Oil
2 lbs Butternut Squash
3 Amaretti Cookies, Crumbled
1/4 cup Butter
1/4 cup All Purpose Flour
3.5 cup Whole Milk
1/2 tsp Nutmeg
3/4 cup Fresh Sage Leaves, Lightly Packed
12 Lasagna Noodles
2.5 cup Shredded Mozzarella Cheese
1/3 cup Grated Parmesan
Procedure
  1. First, making the squash purée. Preheat the oven to 400 degrees F. Trim the stem part at the top and button, then cut the squash in half lengthwise. If you have a hard time cutting it, peel some of the skin. Scoop out the strings and seeds until the skin is clean and smooth. You can roast the seeds if you want, but you don't need them for this lasagna. Rub each half of the squash flesh with 1/2 tablespoon of olive oil,. On a pan lined with foil, place each half flesh side down for about 45 min or so, until the flesh is soft, so that you will be able to scoop them into the processor. Cool slightly and then transfer the squash to a food processor, since of course you don't want to process hot food in there! Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Set aside.
  2. While the squash is roasting, this can be béchamel sauce making time. 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 for at least 5 minutes.
  3. put half the roux in your blender, add the sage and blend until smooth. Return the now half a batch of sage sauce to the rest of the sauce in the pan and stir to blend. Season the sauce with salt and pepper to taste.
  4. Position the rack in the center of the oven and set the oven to 375 degrees F.
  5. Lightly grease a 13 by 9 by 2-inch glass baking dish. Spread about a cup of the sauce over the dish, and arrange 3 lasagna noodles on the bottom. Spread about 1/3 cup 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.
  6. Top with the rest of the sauce, and then 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.