Reviews (2) Add Rating & Review 332 Ratings 5 star values: 44 4 star values: 48 3 star values: 151 2 star values: 68 1 star values: 21 Martha Stewart Member Rating: 5 stars 01/14/2014 I have made the several times, and everyone LOVES IT! It's usually a request at my dinner parties. It's rich, creamy, and full of flavorful ingredients (use fresh sage!). It will certainly impress. Instead of using fresh pasta, I like using No-Boil lasagna sheets (3 packages), and ginger snaps in place of the Italian cookies. The effort is certainly worth it, and after making it once, you will have to process down in no time. Martha Stewart Member Rating: Unrated 11/14/2013 Martha, This sounds delicious but we need a substitute for Amaretti cookies. Finding and italian foods store, driving to it, and then crushing up perfectly good cookies to put them in lasagna... well, it's probably not going to happen. Could we stir in a tablespoon of almond butter and a tablespoon of sugar?
Back to Roasted Butternut Squash Lasagna All Reviews for Roasted Butternut Squash Lasagna - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Butternut Squash Lasagna Recipe Summary prep: 1 hr 35 mins total: 4 hrs 30 mins Servings: 12 Yield: Makes one 9-by-13-inch lasagna
Ingredients For the Filling 2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 stick unsalted butter, cut into pieces 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed 1/2 cup finely crushed amaretti cookies, plus more if needed 1/4 cup finely chopped fresh sage, plus more if needed 1/4 teaspoon freshly grated nutmeg, plus more if needed For the Bechamel 6 tablespoons unsalted butter, cut into pieces 1/4 cup plus 2 tablespoons all-purpose flour 6 cups whole milk Coarse salt 1/4 teaspoon freshly grated nutmeg For Assembly Homemade Pasta for Roasted Butternut Squash Lasagna
Cook’s Notes Unbaked lasagna can be refrigerated for up to 1 day. Baked lasagna can be refrigerated for up to 3 days.
Gallery Roasted Butternut Squash Lasagna
Recipe Summary prep: 1 hr 35 mins total: 4 hrs 30 mins Servings: 12 Yield: Makes one 9-by-13-inch lasagna
Gallery
Roasted Butternut Squash Lasagna
Roasted Butternut Squash Lasagna
Roasted Butternut Squash Lasagna
Recipe Summary prep: 1 hr 35 mins total: 4 hrs 30 mins Servings: 12 Yield: Makes one 9-by-13-inch lasagna
Recipe Summary
prep: 1 hr 35 mins total: 4 hrs 30 mins
Servings: 12 Yield: Makes one 9-by-13-inch lasagna
prep: 1 hr 35 mins
total: 4 hrs 30 mins
prep:
1 hr 35 mins
total:
4 hrs 30 mins
Servings: 12
Yield: Makes one 9-by-13-inch lasagna
12
Makes one 9-by-13-inch lasagna
Ingredients
Ingredients
2 large butternut squashes (about 2 pounds each), halved lengthwise and seeded 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 stick unsalted butter, cut into pieces 2 1/4 cups finely grated Parmesan cheese (about 8 ounces), plus more if needed 1/2 cup finely crushed amaretti cookies, plus more if needed 1/4 cup finely chopped fresh sage, plus more if needed 1/4 teaspoon freshly grated nutmeg, plus more if needed
6 tablespoons unsalted butter, cut into pieces 1/4 cup plus 2 tablespoons all-purpose flour 6 cups whole milk Coarse salt 1/4 teaspoon freshly grated nutmeg
Homemade Pasta for Roasted Butternut Squash Lasagna
Directions
Make the filling: Preheat oven to 400 degrees. Drizzle squash halves with oil, and season with salt and pepper. Roast squashes, cut sides down, on a rimmed baking sheet until tender and browned, about 1 hour. Let cool. Scoop flesh from skins, and puree in a food processor until smooth.
Melt butter in a small saucepan over medium heat. Continue to cook until browned and fragrant, about 3 minutes. Transfer to a bowl.
Combine 3 cups squash puree, 1 cup Parmesan, 2 tablespoons plus 1 1/2 teaspoons amaretti cookies, sage, browned butter, 1 teaspoon salt, and nutmeg in a bowl. Adjust seasoning as desired with more Parmesan, amaretti cookies, sage, salt, and nutmeg.
Make the bechamel: Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to low, and cook, whisking often, for 3 minutes (do not let flour brown).
Meanwhile, bring milk to a gentle simmer in another small saucepan over low heat. Gradually whisk hot milk into the roux, whisking constantly to prevent lumps from forming. Season with 1/4 teaspoon salt and the nutmeg. Raise heat to medium, and bring to a boil, whisking constantly. Cook, whisking, until thickened, about 10 minutes. Reduce heat to low, and cook until the raw flour taste is gone, 5 to 10 minutes more. Season with 3/4 teaspoon salt.
Reduce oven temperature to 375 degrees. Assemble the lasagna: Coat bottom and sides of a 9-by-13-inch baking dish with a thin layer of bechamel (about 1/2 cup). Arrange two 8-by-21-inch sheets cooked pasta on top, barely overlapping, to cover bottom and sides of dish. (Edges of pasta should hang over sides by about 2 inches.)
Top with 3/4 cup squash filling, and sprinkle with 1 tablespoon amaretti cookies. Top with 1 sheet of pasta (fill in any gaps with pieces of another sheet if needed), trimming edges as needed so that pasta fits neatly in dish.
Top pasta with 3/4 cup bechamel and 2 tablespoons Parmesan. Continue layering in same order (pasta, squash and amaretti, pasta, bechamel and Parmesan) until you reach the top of the dish, ending with 1 sheet of pasta (you may need to fill in gaps with pieces of another sheet; you should have 10 layers of pasta). Fold in the overhang from the first layer of pasta to create a package. Trim pasta sheets as needed to prevent too much overlap, then spread remaining bechamel over top.
Bake, covered with parchment-lined foil, for 20 minutes. Uncover, and sprinkle with remaining Parmesan. Bake until top is browned, about 35 minutes more. Let cool slightly before serving.
Cook’s Notes Unbaked lasagna can be refrigerated for up to 1 day. Baked lasagna can be refrigerated for up to 3 days.
Cook’s Notes
Unbaked lasagna can be refrigerated for up to 1 day. Baked lasagna can be refrigerated for up to 3 days.
Reviews (2)
Add Rating & Review 332 Ratings 5 star values: 44 4 star values: 48 3 star values: 151 2 star values: 68 1 star values: 21
Martha Stewart Member Rating: 5 stars 01/14/2014 I have made the several times, and everyone LOVES IT! It's usually a request at my dinner parties. It's rich, creamy, and full of flavorful ingredients (use fresh sage!). It will certainly impress. Instead of using fresh pasta, I like using No-Boil lasagna sheets (3 packages), and ginger snaps in place of the Italian cookies. The effort is certainly worth it, and after making it once, you will have to process down in no time. Martha Stewart Member Rating: Unrated 11/14/2013 Martha, This sounds delicious but we need a substitute for Amaretti cookies. Finding and italian foods store, driving to it, and then crushing up perfectly good cookies to put them in lasagna... well, it's probably not going to happen. Could we stir in a tablespoon of almond butter and a tablespoon of sugar?
Reviews (2)
Add Rating & Review 332 Ratings 5 star values: 44 4 star values: 48 3 star values: 151 2 star values: 68 1 star values: 21
Add Rating & Review
332 Ratings 5 star values: 44 4 star values: 48 3 star values: 151 2 star values: 68 1 star values: 21
332 Ratings 5 star values: 44 4 star values: 48 3 star values: 151 2 star values: 68 1 star values: 21
332 Ratings 5 star values: 44 4 star values: 48 3 star values: 151 2 star values: 68 1 star values: 21
5 star values: 44 4 star values: 48 3 star values: 151 2 star values: 68 1 star values: 21
Martha Stewart Member Rating: 5 stars 01/14/2014 I have made the several times, and everyone LOVES IT! It's usually a request at my dinner parties. It's rich, creamy, and full of flavorful ingredients (use fresh sage!). It will certainly impress. Instead of using fresh pasta, I like using No-Boil lasagna sheets (3 packages), and ginger snaps in place of the Italian cookies. The effort is certainly worth it, and after making it once, you will have to process down in no time. Martha Stewart Member Rating: Unrated 11/14/2013 Martha, This sounds delicious but we need a substitute for Amaretti cookies. Finding and italian foods store, driving to it, and then crushing up perfectly good cookies to put them in lasagna... well, it's probably not going to happen. Could we stir in a tablespoon of almond butter and a tablespoon of sugar?Martha Stewart Member
Rating: 5 stars 01/14/2014
I have made the several times, and everyone LOVES IT! It’s usually a request at my dinner parties. It’s rich, creamy, and full of flavorful ingredients (use fresh sage!). It will certainly impress. Instead of using fresh pasta, I like using No-Boil lasagna sheets (3 packages), and ginger snaps in place of the Italian cookies. The effort is certainly worth it, and after making it once, you will have to process down in no time.
Rating: 5 stars
Rating: Unrated 11/14/2013
Martha, This sounds delicious but we need a substitute for Amaretti cookies. Finding and italian foods store, driving to it, and then crushing up perfectly good cookies to put them in lasagna… well, it’s probably not going to happen. Could we stir in a tablespoon of almond butter and a tablespoon of sugar?
Rating: Unrated
All Reviews for Roasted Butternut Squash Lasagna
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All Reviews for Roasted Butternut Squash Lasagna
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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