Butternut Squash Lasagna

While making the puree and sauce, cook lasagna noodles according to package directions until al dente. When done, drain the noodles but do not rinse.

Preheat oven to 350 degrees (F). Spray a lasagna pan on bottom and on all sides with non stick spray.

To make squash puree: Cut squash in half length wise and remove seeds and pulp with a spoon. Place the squash halves in a deep dish lasagna or casserole pan face up and drizzle with olive oil. Roast for 45-60 minutes until a fork easily goes through thickest part of squash.

Remove it from the oven and let squash cool until you can handle it – you can refrigerate to speed up cooling. Once cooled remove the skin, it should peel off easily. Put squash in a food processor with ricotta cheese, 1/4 teaspoon of nutmeg, 1/8 teaspoons of both salt and pepper and puree the mixture until smooth.

To make béchamel sauce: Melt the butter in a medium size sauce pan over medium heat. Add the basil and stir for a moment until it starts to wilt. Add the flour and whisk for 2 minutes. Gradually whisk in the warm milk. Bring to a boil over medium high heat and then reduce heat medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the other ¼ teaspoon of nutmeg and the other 1/8 teaspoons of both salt and pepper, then remove from heat.

To assemble: Spread a thin layer of béchamel sauce over the bottom of the pan. Place some lasagna noodles over the sauce to cover bottom. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/4 of the mozzarella cheese and then add another layer of noodles. Drizzle ½ cup of sauce over the noodles. Repeat layering 3 more times. On the top layer add the grated parmesan or Romano cheese.

Cover with foil and bake for 40 minutes. Remove foil and bake 10-15 minutes longer until the top is slightly browned. Let the lasagna stand 10 minutes before cutting and serving.