Butternut Squash Lasagna

Since I posted in honor of Rico yesterday, I thought I would post in "Honor" of Marijke today. Actually, we had this recipe last week, and it happens to be vegetarian. Hence, in honor of the only vegetarian in the family!

We used to go to a restaurant in downtown SLC that had the BEST butternut squash ravioli. It was heavenly. But sadly, the restaurant closed, and I have wanted that ravioli ever since. This recipe isn't really like the original, but good non-the-less. 

If you like butternut squash, then you will love this. If you don't like butternut squash, you might still like this. Greg brought his friend Dave home for lunch the day after I made this. He HATES any form of squash. Surprisingly, he actually ate this leftover lasagna and said he liked it... Good sign for a squash hater. I'm thinking he liked it because of all the spices and honey that get mixed in with the squash... You decide.

Butternut Squash Lasagna

Ingredients:

1 box Lasagna Noodles- cooked, drained, & set aside

Butternut Puree:

1 Butternut Squash, peeled, seeded, and cut into cubes

2 Cups Water

1 TBSP Ground Cinnamon

1 tsp. Nutmeg

1/2 tsp. Ground Cloves

2 1/2 tsp. Honey

2 1/2 tsp. Butter, or alternative

Basil Sauce:

1 Bunch of Fresh Basil, minced

1-2 Cloves Fresh Garlic, minced

1 1/2 Cups Milk

1 TBSP. Flour, optional

1/2 tsp. extra Virgin Olive Oil

Salt & Pepper, to taste

Ricotta Mix:

1 Cup Ricotta

1 Egg

1/2 Cup Mozzarella Cheese

Extra Mozzarella for topping.

Directions:

1. In a medium size pan add the butternut squash and the water, bringing the temperature to medium high. Sustain heat until squash reaches a "mash-able" state. When squash is ready, pour it into food processor (undrained) and blend until smooth and puree is achieved. Add in spices and honey and mix. Stir in butter. Adjust flavor with spices to your liking (this may depend on how big your squash was). Set aside. 

2. In another medium size pan, add olive oil and garlic and bring to medium heat. When garlic starts to let off aromatic scent, add in basil and milk. Blend constantly with a wire whisk. Simmer sauce until it has reduced to a texture that can coat a spoon (medium thickness). If your sauce isn't thickening, add in flour and whisk vigorously until all lumps are gone. You can also turn the heat up a bit @ this point to thicken sauce. Set aside.

3. In small bowl, mix ricotta, egg, and 1/2 cup mozzarella cheese. Set aside.

4. Now you need to assemble your lasagna. First, I would spray a light coat of vegetable spray into a 9x13 inch pan to avoid sticking. Then, start with the lasagna, put a generous amount of puree on top, followed by basil sauce and then topped with ricotta mixture. Repeat process, and top of with extra mozzarella cheese.

5. Bake in 400 degree preheated oven for about 25 minutes, or until cheese is completely melted and bubbling. Let cool about 10-15 minutes before serving... it gets HOT!!! 

**NOTES: 

-Basil is an herb that does not need to be put in the fridge. It actually makes it wilt faster. Leave it out on the counter!

-Put about a TBSP. of olive oil in your pasta water to avoid noodles from sticking together.

-When you turn off your boiling pasta water, put a cup of cold water in the pot to stop the pasta from continuing to cook.

-Once drained, rinse pasta under cold water to handle easier.