Butternut Squash Lasagna

This is one of my family's favorite recipes, that I've been making for everyone for years.  I haven't met anyone that doesn't like it, so its great for big groups or when you want a vegetarian option at a big family dinner.  It comes from Giada, but I cook the squash in vegetable broth and use 2% milk instead of whole milk.  Sometimes I will also substitute a few tablespoons of pesto if I don't have fresh basil on hand. 

Butternut Squash Lasagna

Ingredients
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
3 to 4 cups vegetable broth
3 amaretti cookies, crumbled
3 tablespoons cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk (I use 2% and it always turns out great)
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

Directions

1.) Add the squash to large pot and pour vegetable broth over until just covered.  Simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. 

2.) Use an immersion blender to puree squash (you could also use a blender).  Add the amaretti cookies and blend again until smooth. Season the squash puree, to taste, with more salt and pepper.

3.) Melt the butter in a heavy medium-size saucepan over medium heat. Add garlic and saute lightly.  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.

4.) Again using an immersion blender,  add the basil and blend until smooth. Season the sauce with salt and pepper, to taste.

5.) Position the rack in the center of the oven and preheat to 375 degrees F.

6.) 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.

7.) 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.

Note: this freezes really well, just layer everything in the dish and let it cool a little bit and freeze.  Let thaw out for a few hours and then adjust the baking time as needed.