This was an old post in which I talked about Giada’s butternut squash lasagna recipe. It’s one of my favorites, but it’s kind of high in the fat department, so I lighten it up. Here’s the lightened up version of Giada’s recipe.
If you really like squash, you might want to double or just increase the amount. Before this recipe, I didn’t even like squash. Thanks to Giada, I’m really starting to warm up to it. I still plan on trying this with sage in place of basil and whole wheat lasagna noodles in place of the regular no-bake.
Small Batch Butternut Squash Lasagna
10 ounces winter squash — frozen, thawed (Cascadian Farms or Trader Joe’s)
Salt and freshly ground black pepper
1 1/2 tablespoons dried bread crumbs (Progresso)
1/2 tablespoon amaretto
1/8 teaspoon each, salt & pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup evaporated skim milk
1/3 cup reduced fat milk
1/2 cup cottage cheese
1/4 cup basil leaves, loosely packed
1 Pinch nutmeg (fresh)
¼ teaspoon each – salt & pepper
8 no-boil lasagna noodles (5 ounces) (Skinner Oven Read)
1 1/4 cups 2% Milk Italian Three Cheese Blend (Kraft)
Position the rack in the center of the oven and preheat to 375 degrees F. Spray an 8 inch square glass baking dish with cooking spray.
In a saucepan or mixing bowl, stir together the thawed squash, bread crumbs, amaretto, salt and pepper. Set aside.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk butter and flour together for 1 minute or until smooth. Gradually whisk in the evaporated milk and reduced fat milk. Bring to a boil over medium-high heat. Reduce the heat to medium or medium low and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Remove from heat.
In bowl of a food processor or blender, puree basil and cottage cheese until creamy. Add in 2-3 tablespoons of the hot sauce and puree for another minute. Slowly stir the cottage cheese mixture into the saucepan with the sauce. Stir in nutmeg, salt and pepper.
Spread 1/3 cup of sauce over bottom of baking dish and begin making layers.
Anchor two 2 noodles in the sauce, they will overlap slightly; spread with 1/3 cup of squash, sprinkle on 1/3 cup shredded cheese and 1/3 cup of sauce. Repeat two more times so that you have three layers of filling. Cap with last two noodles. Pour remaining sauce over top
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining shredded cheese over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 10 minutes longer. Let the lasagna stand for 15 minutes before serving.