Butternut Squash Lasagna
It may have been 80 degrees in LA this week, but the calendar says it’s still winter, which means lots of butternut squash. After receiving a large squash in my CSA box for the third week in a row, I had to come up with a butternut squash recipe that would use up a lot of squash AND please my we-are-tired-of-butternut-squash family. I decided on a butternut squash lasagna. It was so good and nutritious, and we had leftovers for next night.
3 cups cooked butternut squash puree*
1 tsp sugar
1 tsp salt, divided
1/2 stick butter
1 clove garlic, crushed or minced
1/4 cup flour
3 1/2 cups milk
1/4 tsp nutmeg
1 cup basil leaves, lightly packed
1 8 oz carton creme fraiche
1 pkg no-boil lasagna noodles
1 16oz bag shredded mozzarella cheese
Preheat oven to 350º In a large bowl, combine squash, sugar, and 1/2 tsp salt with a fork and set aside. In a large pan, heat butter over low-medium heat. Add garlic and cook 1 minute. Whisk in flour. Whisk in milk and nutmeg. Increase heat to medium-high and cook sauce until it just begins to boil. Reduce heat to medium and cook about 5 minutes, stirring continuously. Remove from heat. Using a food processor or blender, combine basil, creme fraiche, 1/2 tsp salt, and sauce and pulse until well blended. Pour some sauce into the bottom of a deep casserole dish (enough to just cover the bottom, about 1 cup). Then place a layer of lasagna noodles, then about 1 cup of butternut squash, then mozzarella. Drizzle about 1/2 cup sauce on top of the cheese. Then another layer of noodles, then sauce, squash, mozzarella, sauce, noodles, sauce, squash… do this three times. End with a final layer of noodles. Then drizzle remaining sauce and top with remaining shredded mozzarella. Cover and bake 55 minutes.
* For instructions on how to cook butternut squash, click here.