Butternut Squash Lasagna

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Andrea "Andee" Wasson

ingredients

• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, cut in half, seeded, & baked
• Salt and freshly ground black pepper
• 3 amaretti cookies, crumbled
• 1/4 cup ea butter & all-purpose flour
• 3 1/2 cups whole milk
• Pinch nutmeg
• 3/4 cup lightly packed fresh basil
• 12 no-boil lasagna noodles
• 2 1/2 cups shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese

Source: Andrea “Andee” Wasson

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