This recipe comes from Darrell's sister Alison Dunn. Whenever she shares a recipe with us, it's bound to be a winner...and this is one I crave. I would be raving at a restaurant if I ordered this.
1 Tbsp Olive Oil
2 pounds butternut squash, peeled, seeded, and cut into 1" cubes
salt and freshly ground black pepper
1/2 cup water
5-6 Amaretti Cookies*, crumbled
1/4 cup Unsalted Butter (1/2 stick)
1/4 cup All-purpose flour.
3 1/2 cups whole milk
3/4 cup lightly packed fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese
Heat the oil in a large, heavy skillet over med-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, then cover and simmer over med heat, stirring occassionally, until the squash is tender, about 20 minutes. Cool slightly, then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree to taste with more salt and pepper.
Melt the 1/4 cup butter in a medium, heavy saucepan over med. heat. dd the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over med. high heat. Reduce the heat to med and simmer, whisking often, until the sauce thickens slightly, about 5 minutes. 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 with salt and pepper.
Position rack in the center of the oven and preheat the oven to 375 degrees. In a 9x13 pan, spread 3/4 cup of the sauce on the pan, arrange 3 of the lasagna noodles atop the sauce (noodles expand as they bake). Pour a third of the squash puree over the noodles and sprinkle with 1/2 cup of the mozzarella. Drizzle 1/2 cup of the sauce over the mozzarella. Repeat layering the noodles squash puree, and cheese two more times. Top with the remaining 3 noodles. Drizzle with remaining sauce.
Cover the baking dish tightly with foil and bake for 40 minutes. Uncover the lasagna and sprinkle with the remaining 1 cup of mozzarella and the parmesan. Continue baking, uncovered, until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*I've had a hard time finding amaretti cookies in regular grocery stores, but often specialty stores such as World Market carry them.
1 Tbsp Olive Oil
2 pounds butternut squash, peeled, seeded, and cut into 1" cubes
salt and freshly ground black pepper
1/2 cup water
5-6 Amaretti Cookies*, crumbled
1/4 cup Unsalted Butter (1/2 stick)
1/4 cup All-purpose flour.
3 1/2 cups whole milk
3/4 cup lightly packed fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan cheese
Heat the oil in a large, heavy skillet over med-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet, then cover and simmer over med heat, stirring occassionally, until the squash is tender, about 20 minutes. Cool slightly, then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree to taste with more salt and pepper.
Melt the 1/4 cup butter in a medium, heavy saucepan over med. heat. dd the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over med. high heat. Reduce the heat to med and simmer, whisking often, until the sauce thickens slightly, about 5 minutes. 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 with salt and pepper.
Position rack in the center of the oven and preheat the oven to 375 degrees. In a 9x13 pan, spread 3/4 cup of the sauce on the pan, arrange 3 of the lasagna noodles atop the sauce (noodles expand as they bake). Pour a third of the squash puree over the noodles and sprinkle with 1/2 cup of the mozzarella. Drizzle 1/2 cup of the sauce over the mozzarella. Repeat layering the noodles squash puree, and cheese two more times. Top with the remaining 3 noodles. Drizzle with remaining sauce.
Cover the baking dish tightly with foil and bake for 40 minutes. Uncover the lasagna and sprinkle with the remaining 1 cup of mozzarella and the parmesan. Continue baking, uncovered, until the sauce bubbles and the top is golden, about 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
*I've had a hard time finding amaretti cookies in regular grocery stores, but often specialty stores such as World Market carry them.
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