Butternut Squash Lasagna

Here's a great autumnal twist on lasagna.  It's rich and creamy and a great way to get squash into your diet!

Butternut Squash Lasagna

Ingredients

• 2 Tbsp. olive oil
• 2 lb. butternut squash (or other orange-fleshed winter squash, such as pumpkins or a candy roaster squash), peeled and diced
• 1/2 cup water
• 1/2 cup breadcrumbs
• 1/4 cup butter
• 1/4 cup AP flour
• 3 1/2 cups milk
• pinch of nutmeg
• 1/4 cup sage, chopped
• 10-12 no-boil lasagna noodles
• 2 1/2 cups whole-milk mozzarella, shredded
• 1/3 cup Parmesan
• salt & pepper, to taste

Serves 6-8
Cook Time: 1 hour


​Preheat oven to 350.
Heat oil in a medium pot over medium heat; add squash and water and bring to a simmer.  Allow to simmer about 20 minutes, until squash is easily pierced with a fork.  Season squash with salt and pepper and mash with a potato masher until smooth.  Add breadcrumbs and stir in.  
Now make the béchamel sauce: melt butter in a medium pot over medium heat; once melted add flour and whisk to form a roux.  Let roux cook until blonde in color.  Gradually whisk in the milk and bring the sauce to a boil; reduce heat and simmer, stirring often, until sauce is thickened.  Whisk in nutmeg, salt, and pepper, then add chopped sage to the béchamel sauce.  
Lightly grease a 9X13 casserole dish and spread 3/4 cup of béchamel sauce in the bottom of the dish.  Top béchamel with 3 lasagna noodles, then spread 1/3 of the squash over the noodles, top sauce 1/3 the mozzarella, then 1/2 cup of the béchamel; repeat layers 3 more times.  End with remaining mozzarella and top with Parmesan.
Cover casserole dish with foil and cook for 45 minutes, then remove foil and allow to brown for another 15 minutes, or until cheese is thoroughly browned.
Allow to rest for a minimum of 20 minutes before slicing and serving (I usually let mine sit for 30 minutes).  Enjoy!