butternut squash lasagna

Fall is in the air!

Butternut Squash Lasagna Rolls
Serves: 6
Prep time: 40 minutes
Cook time: 1 hour

You'll need:
12-16 lasagna noodles
1 pint whole milk
1 T. butter
2 T. flour
3/4 C. loosely packed basil
1 container fresh mozzarella
1 bag shredded mozzarella or provolone
1 - 2 lb. butternut squash
Pecorino cheese, grated
2 T. olive oil
1/2 C. water
Nutmeg
Salt & Pepper
Food proceessor or blender

1. The first thing you'll want to do is get started on peeling, seeding, and cubing your squash. You'll want to end up with 1-inch cubes.

2. Preheat your oven to 375 degrees.

3. Heat the olive oil in a large skillet, and add the butternut squash. Coat with olive oil, then pour in 1/2 C. water. Cover, and let simmer until the squash is soft (~20-30 minutes). Stir infrequently.

4. Next, heat a large pot with water to partially cook the lasagna noodles. (Cook each batch of 5 or 6 noodles for about 7 or 8 minutes...until they are pliable, but not quite cooked through). Lay them out on parchment paper to cool until they are ready to be rolled!

5. To make roux: In a saucepan over low heat, heat the butter until it is melted. Add the flour, and whisk until a paste forms. Slowly add the milk, while whisking, to ensure that everything is well-blended. Add 1/8 t. nutmeg to the roux. Grate pecorino into the roux for 30 seconds or so, and whisk well.

6. When the squash is soft, turn off the heat. Add salt and pepper to taste, then let cool for 5 minutes. I would recommend using a food processor for this next part, but if you need to use a blender instead then be sure to take the "cap" insert out of the lid and place a paper towel over instead. Hot substances in blenders are tricky, and the last thing you need is a squash explosion!

7. Add the squash to the blender/food processor, and blend until smooth. Taste, and adjust seasonings by adding additional salt and pepper to your liking. *You may also want to add 1 T of brown sugar, depending on your taste!

8. Remove the puree from the blender or food processor, and set aside to cool.

9. Go back to the roux, and taste to make sure everything is blended and seasoned to your liking. Add the roux and the basil leaves to a blender, and blend until smooth.

10. In a baking pan, add 1/2 the roux to the bottom of the pan, making sure it is spread evenly. Put a couple of handfuls of shredded cheese on top of that to make a bed for the pasta rolls.

11. Make the rolls one at a time -- spoon 1-2 T of sqash on one side of a lasagna noodle. Roll it up, from one end to the other. Place seam-side-down in lasagna pan. Repeat for as much squash mixture as you have!

12. When all your rolls are made, sprinkle another handful of shredded cheese over the top, then pour the remaning basil roux over that. Top by placing slices (or little balls) of fresh mozzarella over that.

13. Cover with tin foil and bake in a 375 degree oven for 30-40 minutes. Remove tin foil, and broil for 3-4 minutes until top is brown. Remove from oven and let sit for 10 minutes before serving.

Enjoy for fall!




Thanks, to Sarah, for this recipe!