Tuesday, September 28, 2010

Giada Giada Giada♥

I Googled Butternut Squash Lasagna..And hers popped up..
The addition of the Amaretti cookies..sounded interesting..I had no bake pasta....butternut squash..amaretti..cheese..and a penchant for something soft and comforting~

I can't tell you how delicious I found this to be..I know it's rich..but my appetite has been waning..apart from J's excellent champignon risotto one night this week and my daughter's recommendation for baked sweet potato fries w/ a curry lime juice mayo to accompany J's moist chicken.... I thought I would give this a try..
Nothing short of exceptional to me..W/ J's basil..
and a newish salt from Nancy~

le tour était joué~
Sage must be great too..But I must admit the basil was my delight~
So thank you Giada..~

I know you're listening;)

La Recette~

Cook Time:1 hr 25 minLevel: IntermediateYield: 8 to 10 servings
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1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
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.

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.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


  1. I have a pile of butternut squash from my CSA and was planning on looking for something to do with them. I think I found it!

  2. Monique, even if that did not sound as appealing to me as it does, I would make it just because of your pictures.


  3. We like this at Linderhof as well -- it's Daughter Sarah's recipe and I think the hardest thing is peeling the squash! Butternut squash can be a peeling challenge!

    And yes, it is comfort food!

  4. Giada makes peeling a butternut squash look easy! I've done this recipe and we love it. Thanks for the reminder!! Love the autumn collage at the end.


  5. This is wonderful! I just happen to have a butternut squash. This sounds perfect and your pictures have me convinced!

  6. I love Giada's recipes. I will try this lasagna. Thanks for sharing.

  7. Oooh Monique, I have made this and completely agree, it is rich and delicious. The little addition of amaretti cookies is perfect ...

    The first time I tasted that combination was at a restro ~ Butternut Squash Ravioli with brown-butter sauce and a sprinkle of the crushed cookies. Unforgettable food memory!

    Ethereal photos *sigh* & I'm so smitten by your beautiful mosaic. You make Fall, F*U*N ! xo

  8. i love your sparkly pumpkin, you made a real jewel! did you see her special in capri, oh how i loved that, dining under the lemon trees :)

    i am glad you a branching out in flavours, must be pure heaven!

    are your leaves really turning? 104here seems impossible...

  9. Giada has great recipes. You have great photos. What a pair! The jeweled pumpkin is beyond fabulous too.

  10. Monique! I LOVE butternut lasagna and make it often, But the addition of amaretti?? Genius!
    xoxo Pattie

  11. Of course Giada is listening! I love her recipes and all things Italian. The leaves are just beginning to turn here in New England....thanks for the beautiful prelude.

    Wonderful pics to go with the recipe. Love your pumpkin!!

  12. Monique, your photos are fabulous. Giada rocks.

  13. I have made this as well but mine was not as lovely looking as yours!
    Gorgeous Monique...coming to visit you is always a gift!

  14. You wouldn't consider just cooking that and couriering it up to me, would ya?

  15. I'm so happy to see this post! I was at the farmers' market today and bought a small bushel of butternut squash (10 of them) for only $5. Know I know how to use some of them ;)

    I love comfort food and fall cooking. What lovely, lovely photos!

  16. It is SO GOOD to see you back and fascinating us with your magical photos. We're almost related, huh? ;) Made me chuckle!

  17. We made this as a side dish for Turkey Day one year and absolutely loved it. It's an unusual combination that really works. Gorgeous, gorgeous photos, M!

  18. You just got to love Giada! I adore her recipes and her show. I am a compulsive watcher! I wish I knew how she stayed so skinny with all that lovely food though! Must be a blessing! Me? I get fat just watching! Your lasagna looks fabulous Monique!! xxoo

  19. Yum, you have my mouth watering with this dish, Monique. I have squash from the market last Saturday and this looks like a wonderful way to use it.

    I'm always happy with Giada's recipes. This looks like a winner.

  20. She really is a lovely little wonder woman..and that smile..
    I would do a lot for that smile:)

    Have a great day..
    Glad I made you smile Ju:)
    Hmm Courrier? Wonder how good it would be but what a cute idea!
    This is a great idea as a side dish..never thought of it..

    I made 2 individual ones instead on one large one..WE had enough for 2 meals..

  21. I really like butternut squash, and your photos are really calling me now to make this recipe. Beautiful!

  22. I have several butternut squash finishing up in the garden. They just signify fall to me. Love the recipe and of course your pictures make me so hungry. I love the little individual dishes. I just posted sour cream raspberry pies in very similar dishes. Love them.

  23. This is the most delicious sounding lasagna! I must try this!
    Look for it on next weeks StoneGable menu with a link back to this post.

  24. Thanks ladies..Giada must be very happy:)

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  26. This looks delicious! I love butternut squash soup, but I am the only one here who eats squash. I'd love to try yours though!
    And I am sure Giada pops in to read! :)