Butternut Squash Lasagna

Ingredients

  • 1/3 cup grated Parmesan
  • 2 ½ cups shredded whole-milk mozzarella cheese
  • 12 no-boil lasagna noodles
  • ¾ cup (lightly packed) fresh basil leaves
  • Pinch nutmeg
  • 3 ½ cups whole milk
  • ¼ cup all-purpose flour
  • + 6 more ingredients
    • ¼ cup butter
    • 3 amaretti cookies, crumbled
    • ½ cup water
    • Salt and freshly ground black pepper
    • 1 (1 ½ to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
    • 1 tablespoon olive oil

1. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then tr...

View full recipe at SpringPad

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