Butternut Squash and Basil Béchamel Lasagna

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Butternut Squash and Basil Béchamel Lasagna

Gluten free and vegetarian white lasagna made with butternut squash and a delicious basil béchamel sauce.

Yield: 6 servings

Ingredients

    1 (1-1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
    Olive oil
    Sea salt
    Ground black pepper
    1/4 cup butter
    1/4 cup white rice flour
    3-1/2 cups whole milk or organic rice drink
    1 teaspoon ground nutmeg
    3/4 cup fresh basil leaves, lightly packed
    8 ounces (approximately 12) organic brown rice lasagna noodles, cooked al dente
    2-1/2 cups shredded mozzarella cheese
    1/3 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 400°F.
  2. Arrange squash on a baking sheet in a single layer. Drizzle with olive oil and season to taste with salt and pepper. Roast until tender, approximately 30 minutes. Remove squash from oven.
  3. Transfer squash to food processor and blend until smooth. Season roasted butternut squash puree to taste with additional salt and pepper and set aside.
  4. In medium pan over medium-high heat, melt butter. Add flour and whisk for 1 minute. Gradually whisk in milk. Simmer on medium-low until it thickens, about 8 minutes. Remove sauce from heat and add nutmeg.
  5. Transfer half of the sauce to a food processor (if using blender, allow to cool before blending). Add basil and blend until smooth. Return basil sauce to remaining béchamel sauce in pan and stir to blend. Season to taste with salt and pepper.
  6. Preheat oven to 375°F and place rack in center.
  7. Lightly oil 13 x 9 x 2-inch baking dish. Spread 3/4 cup basil béchamel sauce over bottom of prepared baking dish. Arrange 3 lasagna noodles on top of sauce. Spread 1/4 of the squash puree over the noodles. Sprinkle with 1/2 cup mozzarella. Drizzle 1/2 cup basil béchamel over the mozzarella. Repeat layering 3 more times.
  8. Cover baking dish with foil. Bake for 40 minutes.
  9. Remove foil cover and sprinkle remaining mozzarella and Parmesan cheese over top of lasagna. Continue baking uncovered 15 minutes longer, until sauce bubbles and cheesy top is golden. Allow to cool before serving.
Adapted from a recipe by Batter Licker.

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