Butternut Squash Lasagna and an Exciting Update!


Hi everyone! Before I tell you about my latest creation for you, I want to share some exciting news; I was selected to speak at the prestigious TEDx talk at Montclair State University on November 5th on Health and Wellness. If you would like to attend, please go to:

http://tedxmontclair.org/

I also hope you will celebrate Food Day this Mon., Oct. 24th by doing something healthy food related. I will be cooking for 70 guests at our local Salvation Army with the help of some volunteers. You can read about some other ideas here:

http://patch.com/A-nfjm

Now for you! I have a DELICIOUS recipe for you but I need to throw in that it is not a 5 minute project. Are you up for the challenge? It will involve using the recipe from a few posts ago for pesto OR you can use store bought.

Another version of this recipe was given to me by my friend who got it from Giada on the Food Network. I have added and eliminated some ingredients to fit my pantry and it is a keeper.

I hope you love it as much as I do and PLEASE don’t give up. You can make each piece separately such as the bechamel the day before, the pesto, the noodles can be cooked before as well as roasting the squash before. Enjoy!

Butternut Squash Lasagna

2 1/2 cups mashed roasted butternut squash1 (one 1 1/2 to 2-pound squash , halved and roasted at 450 degrees for an hour, then scooped out)
1 tsp salt and freshly ground black pepper to taste

12 cooked lasagna noodles

Bechamel:
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
2 TBS pesto
12 lasagna noodles
1 1/2 cups mozzarella cheese
1 cup ricotta cheese

Instructions:

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 15 minutes. Whisk in the nutmeg. Cool slightly. Stir in the pesto. Set aside.

Preheat to 375 degrees F.

Spread the ricotta over the 13 by 9 by 2-inch glass baking dish. Spread 1/3 of the sauce over the baking dish. Arrange 4 cooked lasagna noodles on the bottom of the pan over the ricotta. Spread 1/3 of Bechamel. Spread 1/3 of the squash puree over the bechamel covered noodles. Sprinkle with 1/3 of mozzarella cheese. Spread 4 more noodles, spread 1/3 of the bechamel and repeat layers 3 times ending with or without the extra noodles.

Cover the baking dish with foil and bake covered for 40 minutes. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for at least 15 minutes before serving.

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2 Responses

  1. Congratulations on your exciting news, Alma!! Your changes to Giada's recipe sound delicious. I just wanted to add that if you stick to her recipe, it's gluten free. I think I'll make it for Thanksgiving 🙂

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