from Giada
1 ½ - 2 lb butternut squash
½ c. water
3 amaretti cookies
¼ c. butter
¼ c. flour
3 ½ c. milk
Pinch nutmeg
¾ c. basil
12 no boil lasagna noodles
2 ½ c. mozzarella
1/3 c. parmesan
Cook squash in ½ c. water until tender. Blend with cookies. Add salt and pepper to taste. Make white sauce with milk, flour and butter. After thick, whisk in nutmeg. Blend ½ with the basil until smooth. Mix with other ½. Layer sauce – noodles – squash – cheese 4 times. Sprinkle parmesan and rest of mozzarella on top. Bake at 375 for 40 min covered then 15 min uncovered. Let stand 15 min.
