I first made this recipe when I was making Thanksgiving dinner at our place in NYC a few years ago. Let me be more specific: a turkey-free Thanksgiving dinner at our place. So, I was okay with that and all, but the year before, it was a bit less than thrilling. You see, I made a lentil loaf. And while I know that sounds really decadent and sexy, it just didn’t cut it. It was actually quite tasty, but it just wasn’t rich enough, decadent enough, exciting enough or laden enough (or at all) with fat. Let’s face it: it was too healthy.
It’s just that Thanksgiving is one of those holidays where everyone really enjoys stuffing themselves silly (no pun intended). And if you’re going to go bird-free, you need something substantial and complex and, yes, decadent. So, that’s how I ended up making this lasagna. It’s all of these things and more, and I really recommend you give it a go. The lentil loaf, though? Let’s give it a rest for now.
Butternut Squash & Basil Lasagna
Adapted from Giada De Laurentiis
2 tablespoons olive oil
1 1/2 to 2-pounds butternut squash, peeled, seeded, and cut into 3/4″ cubes
1-2 tablespoons brown sugar
Salt and black pepper
3 amaretti cookies
1 14-15 ounce/210 g can cannellini beans, drained and rinsed (optional; I put these in to add some protein to the dish)
1/4-1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk, warmed over low heat
Pinch of ground nutmeg
1 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles (or if you buy the small ones, you’ll need 24)
2 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan, plus a bit more for topping off (oh, why not?)
Preheat the oven to 400ºF/205ºC. Mix the squash with the olive oil in a sheet pan. Season with salt and pepper and sprinkle the brown sugar over the top. Roast in the oven for 25-30 minutes, stirring every 10 minutes or so. It’s done when the squash is soft and starting to carmelize and turn golden brown. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies, cannellini beans (if using) and just enough water to get the squash to break down. Blend until smooth. Check the squash purée for seasoning and add more salt and pepper if needed. NOTE: You can make this ahead of time if you like.
In a heavy-bottomed saucepan, melt butter over medium heat. Stir in flour and keep stirring for about a minute. You want the flour to get incorporated into the butter and cook off that raw flour taste; it should look like a slightly thick, light yellow paste. Slowly pour in the warmed milk, whisking continuously until sauce thickens (about 5 minutes). Remove the pan from the heat and cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. (Please don’t fill the blender too full and make sure you take the little rubber top piece out and cover with a kitchen towel. We don’t want the sauce all over the kitchen or your fingers singed.) Pour the basil-flavored roux back into the pan and mix it all together. Season with salt and pepper, to taste.
Turn the oven down (or preheat if you’ve made the squash ahead) to 375 degrees F.
Lightly butter (or spray with oil) a 9″ x 13″ baking dish. Spread enough sauce to cover the bottom of the pan (about 3/4 cup). Arrange the lasagna noodles to cover the bottom of the pan completely. Next, spread 1/3 of the squash purée over the noodles, followed by 1/2 cup of the cheese. Now back to the sauce. About 1/2 cup should do. Then noodles, squash, cheese. Do this three more times.
Cover the pan with foil and bake the lasagna for 40 minutes. Sprinkle the rest of the mozzarella and Parmesan over the lasagna and bake uncovered for another 15 minutes or until the sauce gets all bubbly and the top turns a nice golden brown. Let the lasagna stand for 15 minutes before cutting and serving.
Please ignore the fact that there's not nearly enough cheese on top (I ran out). Also ignore the fact that the last lasagna layer is spinach (I ran out of plain lasagna too).
