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Cheesy Roasted Butternut Squash Lasagna

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Recipe

Roasted butternut squash makes this delicious lasagna!

 

Yield

10 servings

Prep

25 min

Cook

hrs

Ready

2⅕ days
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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1 each butternut squash
about 1 1/2 pounds, peeled, seeded, and cut into 1-inch cubes
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1 x salt and black pepper
freshly ground pepper
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½ cup water
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3 each cookies
amaretti, crumbled
*
4 tablespoons butter
or you can use olive oil to replace half of the butter
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¼ cup all-purpose flour
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3 ½ cups milk, low-fat
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1 pinch nutmeg
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¾ cup basil
lightly packed, fresh
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12 each lasagna noodles
not cooked
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2 ⅓ cups mozzarella cheese
shredded
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¼ cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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1 each butternut squash
about 1 1/2 pounds, peeled, seeded, and cut into 1-inch cubes
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1 x salt and black pepper
freshly ground pepper
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118 ml water
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3 each cookies
amaretti, crumbled
*
6E+1 ml butter
or you can use olive oil to replace half of the butter
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59 ml all-purpose flour
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828 ml milk, low-fat
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1 pinch nutmeg
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177 ml basil
lightly packed, fresh
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12 each lasagna noodles
not cooked
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552 ml mozzarella cheese
shredded
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59 ml Parmesan cheese
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Directions

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.

Put in the amaretti cookies and blend until smooth.

Season the squash purée, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat.

Whisk in the flour and 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℉ (190℃).

Lightly butter a 13 by 9 by 2-inch glass baking dish .

Spread ¾ cup of the sauce over the prepared baking dish.

Arrange 3 lasagna noodles on the bottom of the pan. Spread ⅓ of the squash purée over the noodles.

Sprinkle with ½ cup of mozzarella cheese. Drizzle ½ 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. T

his 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 10861% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 109mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 0%
Calcium 13% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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