Ingredients

How to make it

  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper and white truffle oil.
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  • Position the rack in the center of the oven and preheat to 375 degrees F.
  • Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Sprinkle with parsley.

Reviews & Comments 8

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    " It was excellent "
    Leran ate it and said...
    I just made this and it's fantastic. I used oil infused with porcini and truffle rather than white truffle oil because it was cheaper and I'm a broke grade student. Can't tell what the difference would've been, but I loved this as it was made. I love the taste of butternut squash and it served as a replacement for tomato. It was a lot lighter and less overpowering than tomato would've been so you could actually taste the cream sauce and the cheese as well as the squash. I highly recommend it if you have the time to put into the recipe.
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  • cuzpat 3 years ago
    That loook so good! high 5!
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  • goodeat 3 years ago
    Yummy!!
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  • deedeec 3 years ago
    Awesome. I'm always looking for recipes with truffle oil! I bought some impulsively and had no recipes for it at the time. Now I don't want it to go to waste. I'm slowly finding recipes... Also, my kids actually like squash and anything called "Lasagna."
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  • corrinnej 3 years ago
    Yum! Yum! Yum! I bet this would be great with goat cheese.
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  • ahmz 3 years ago
    this sound great i love it looks delicious & tasted. thanks for sharing .. keep it up
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  • Pumpkin_Tokyo 3 years ago
    this looks absolutely divine. lasagna has to be one of my favorite inventions. and, lucky me, it's meatless! thanks a lot! i'm gonna try it as soon as i work up the guts to buy truffle oil.
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  • chuckieb 3 years ago
    This looks beautiful and I bet the whole thing tastes incredible. Have never purchased truffle oil before. Must go take a look I guess.
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