Heat oven to 375 F.
Heat oil over stove, add butternut squash, add S/P to taste. Add
water to skillet, cover and cook for 20 minutes. Puree squash and
cookies in food processor, add S/P to season.
Melt butter in saucepan, add flour, whisk and gradually add milk
until sauce thickens. Lower heat, add nutmeg and blended basil
leaves. Season with S/P
Use 13 by 9 2-inch baking dish. Spread 3/4 cup of sauce, then 3
lasagna noodles, then 1/3 of butternut squash puree, sprinkle 1/2
cup of mozarella cheese. Drizzle 1/2 cup sauce, repeat layering
process 3 times.
Cover dish with foil, bake 40 minutes. Add remaining mozarella and
parmesean and continue baking uncovered 15 minutes until top is
golden. Let cool and enjoy -)
Serving
Suggestions
8-10
Originally Submitted
6/8/2013
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