Butternut Squash Lasagna with Shiitake Mushrooms
adapted from Giada DeLaurentis | serves 8 – 10
- 2 tablespoon olive oil
- 2 pounds of butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1/2 cup water
- 4 amaretti cookies or almond flavored biscotti, crumbled
- 1 pound shiitake mushrooms, sliced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 4-5 good grates of fresh nutmeg
- 1 cup fresh basil leaves
- 1 package no-boil lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- salt and pepper
- Preheat to 375 degrees F.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the squash, toss with oil, season with salt and pepper and then pour the water into the skillet. Cover and simmer over medium heat until the squash is tender about 15-20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti or biscotti cookies and blend until smooth.
- Heat another large skillet over medium heat and add the other tablespoon of olive oil. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally. Season with salt. Remove from pan and set aside.
- Melt the butter in a medium-size saucepan over medium heat and add flour and whisk for 1 minute. Gradually whisk in the milk and bring to a gentle boil over medium-high heat then reduce heat to medium and simmer until the sauce thickens slightly about 5 minutes. Add in grated nutmeg. Cool slightly. Transfer half of the sauce to a blender and add the basil. Mixture will be hot so place a towel or cloth over top of blender so mixture doesn’t explode. Blend until smooth then return the basil sauce to the sauce in the pan and stir to blend. Season with salt and pepper to taste.
- Lightly butter a 13 X 9 X 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange a layer of 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 and 1/3 cup ricotta cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times, ending with a layer of mozzarella and parmesan cheese.
- Cover the baking dish with foil sprayed with Pam or other cooking spray and bake the lasagna for 40 minutes. Remove foil and bake uncovered for about 15 more minutes or until the top is golden. Remove from oven and let the lasagna stand for 15 minutes before serving.
Thanks to the lovely Heidi of Foodie Crush for sharing this recipe.
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