Butternut Squash and Basil Lasagna

Posted on March 11, 2009. Filed under: Pasta, side dish |

This dish just sort of happened one night. I was going to make butternut squash ravioli. But I got too lazy to make each individual ravioli. I had some lasagna noodles in the cupboard that were looking a lot less time intensive. Good thing I was feeling lazy that night. Because this dish turned out better then I had hoped!

Serves 4

1 16 ounce can pureed butternut squash
1 c. pureed pumpkin
2 c. mozzarella cheese
16 ounces ricotta cheese
1 egg
6 sheets lasagna noodles
1/8 tsp nutmeg
1/2 tsp cinnamon
1 tbsp brown sugar
1/2 c. chopped basil

Preheat oven to 350 degrees.
Boil water in a medium pot. Boil the pasta until it is almost done, but not done. Remove the lasagna noodles and set aside.

Mix the butternut squash, pumpkin puree, cinnamon, and nutmeg in 1 bowl. Mix the ricotta, egg, and 1/2 c. mozzarella cheese in another bowl.

In a loaf pan, cover the bottom o the pan with a thin layer of the butternut squash mixture, lasagna noodles, 1/3 of the butternut squash mix, then 1/3 of the ricotta cheese mix, sprinkle 1/3 c. mozzarella cheese, then 2 tbsp basil. Do this for 3 layers. On the top layer add all remaining mixtures, sprinkle the brown sugar on top of the basil.

Bake for 30 minutes. Or until the top is brown and bubbly. Serve immediately.

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