Butternut Squash Lasagna Recipe : Giada De Laurentiis : Food Network

Ingredients

  • 1/3 cup grated
  • 2 ½ cups shredded whole-milk
  • 12 no-boil lasagna noodles
  • ¾ cup (lightly packed) fresh basil leaves
  • Pinch
  • 3 ½ cups whole
  • ¼ cup
  • + 6 more ingredients
    • ¼ cup butter
    • 3 amaretti
    • ½ cup water
    • Salt and freshly ground black pepper
    • 1 (1 ½ to 2-pound)
    • 1 tablespoon

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 trans...

View full recipe at SpringPad

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