Giada's Butternut Squash Lasagna (2024)

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Photo Credit: Elizabeth Newman

Giada's Butternut Squash Lasagna

30 MINPrep Time

85 MINCook Time

6Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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If you're looking for a main course that really feels like fall, this is it. The flavors of the basil bechamel and the sweet butternut squash puree come together to make something seriously delicious in this recipe! Also note that if you have an immersion blender, you can definitely use that in place of a regular blender.

Giada's Butternut Squash Lasagna

Main Course

Prep Time

30 minutes

85 minutes

Calories

436

Giada De Laurentiis

Ingredients

1 tablespoon olive oil
1 1 1/2 to 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies (crumbled)
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup lightly packed fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Instructions

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 transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high 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 a blender*. 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.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch 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.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Nutrition

per serving: Calories; 436

Amount/Serving % Daily Value

Carbs: 32 grams
Protein: 19 grams
Fat: 27 grams
Saturated Fat: 15 grams
Cholesterol: 76 milligrams
Sodium: 520 milligrams
Fiber: 3 grams
Sugar: 13 grams

vegetarian

Extra Virgin Olive Oil DOP

Regular Price: $27.50

Unit Price: /per

(17oz)

Amaretti Del Chiostro Cookie Tin

Regular Price: $12.50

Unit Price: /per

(1.8 oz)

Organic Type 0 Baking Flour

Regular Price: $6.00

Unit Price: /per

(1.1 lbs)

DOP Parmigiano Reggiano 24 Month Aged Cheese

Regular Price: $19.50

Unit Price: /per

(6-8oz)