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1
While making the puree and sauce, cook lasagna noodles according to package directions until al dente.
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2
When done, drain the noodles but do not rinse.
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3
Preheat oven to 350 degrees (F).
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4
Spray a lasagna pan on bottom and on all sides with non stick spray.
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5
To make squash puree: Cut squash in half length wise and remove seeds and pulp with a spoon.
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6
Place the squash halves in a deep dish lasagna or casserole pan face up and drizzle with olive oil.
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7
Roast for 45-60 minutes until a fork easily goes through thickest part of squash.
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8
Remove it from the oven and let squash cool until you can handle it you can refrigerate to speed up cooling.
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9
Once cooled remove the skin, it should peel off easily.
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10
Put squash in a food processor with ricotta cheese, 1/4 teaspoon of nutmeg, 1/8 teaspoons of both salt and pepper and puree the mixture until smooth.
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11
To make bechamel sauce: Melt the butter in a medium size sauce pan over medium heat.
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12
Add the basil and stir for a moment until it starts to wilt.
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13
Add the flour and whisk for 2 minutes.
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14
Gradually whisk in the warm milk.
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15
Bring to a boil over medium high heat and then reduce heat medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
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16
Whisk in the other 1/4 teaspoon of nutmeg and the other 1/8 teaspoons of both salt and pepper, then remove from heat.
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17
To assemble: Spread a thin layer of bechamel sauce over the bottom of the pan.
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18
Place some lasagna noodles over the sauce to cover bottom.
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19
Spread 1/3 of the squash puree over the noodles.
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20
Sprinkle with 1/4 of the mozzarella cheese and then add another layer of noodles.
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21
Drizzle 1/2 cup of sauce over the noodles.
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22
Repeat layering 3 more times.
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23
On the top layer add the grated parmesan or Romano cheese.
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24
Cover with foil and bake for 40 minutes.
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25
Remove foil and bake 10-15 minutes longer until the top is slightly browned.
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26
Let the lasagna stand 10 minutes before cutting and serving.
