Butternut Squash Lasagna

Ingredients

• Ingredients:
• 1 Tbsp olive oil
• 1 (1 1/2- to 2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup water
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 4 cups whole milk
• Pinch of nutmeg
• 12 no-boil lasagna noodles
• 2 1/2 cups shredded mozzarella cheese
• 1/3 cup Parmesan cheese, grated

Instructions

1. Directions:
2. Preheat the oven to 375F.
3. In a large, heavy skillet, heat the oil over medium and add the squash and water. Salt and pepper to taste. Cover and cook for 20 minutes or until soft. Puree in a food processor or blender. Adjust seasonings.
4. In a large saucepan, melt the butter over medium heat. Add flour, whisk in, cook for a minute, then slowly add the milk. Bring to a boil over medium/high, then lower heat and simmer, whisking occasionally, until the sauce begins to thicken (about 5 minutes). Add nutmeg, sauce and pepper to taste.
5. Grease a 9x13 pan and pour 3/4 C of sauce on the bottom. Add a layer of lasagna noodles. Spread half the squash over the noodles and top with 1/2 C mozzarella cheese. Drizzle 1/2 C of the sauce over top and repeat the whole process, ending with a layer of noodles covered with only sauce.
6. Cover the pan with foil (tightly) and bake for 40 minutes. Remove the foil, top with remaining cheeses, and bake until it's nice and bubbly and browned, about 15 more minutes. Let stand for 15 minutes before serving.