Giada's Butternut Squash Lasagna

Ingredients

Giada's Butternut Squash Lasagna

Ingredient

1 (1/2 to 2 pound) butternut squash, peeled, seeded , and cut into 1 inch squares ( see below I don't do this, I bake the squash)

1 Tbs. olive oil

Salt and fresh ground Black Pepper

1/2 cup water

3 amaretti cookies. crumbled

1/4 cup butter

1/4 cup all-purpose flour

3 and 1/2 cups whole milk

pinch of nutmeg

3/4 cup lightly packed fresh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole milk Mozzarella cheese.. ( I used pecorino for part of the cheese)

1/3 cups grated Parmesan

Procedure

Directions....heat the oil in a heavy large skillet over medium heat . Add the squash and toss to coat. sprinkle with salt and pepper. Pour in the water into the skillet and then cover and simer over Medium heat until the squash is tender.. ( I dont do this I bake the squash cut in half on a cookie sheet.!!!) Cool and process to a puree and then add the amaretto cookie crumbs. salt and pepper to taste.

Melt the butter in a heavy medium size sauce pan over medium heat . Add the flour and whisk for 1 minute. Gradually whisk in milk. Bring to a boil over medium heat. Reduce the heat to medium and simmer until the sauce thickens slightly. whisking often, about 5 minutes. Whisk in the nutmeg. cool slightly. Transfer half of the sauce to the blender and Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper to taste. (cheese is salty so I don't use much salt if any. ) Position the rack in the center of the oven and preheat to 375

Lightly butter a 9 by 13 glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 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. Sprinkle grated Parmesan on top.

Tightly cover the baking dish with foil and bake for 40 minutes. Uncovered and bake 15 minutes longer until the sauce bubbles and the top is golden, Let stand for 15 minutes before serving.

I have made this ahead and frozen it. worked well.. Have also used a couple of extra noodle to fill in the end of the pan.