Lasagna with butternut squash

Ingredients:

• 12 dry lasagna sheets
• 2.5 tbsp. grated mozzarella cheese
• 1/3 tbsp. grated parmesan
• 3 crushed almond cookies
• 1/4 cup butter
• 1/4 cup flour
• 3.5 cups of milk
• A pinch of nutmeg
• 3/4 cup fresh basil leaves
• Salt and ground black pepper
• 1/2 cup water
• 1 tbsp. l. olive oil
• 1 butternut squash, peeled, seeded and cut into 2.5cm cubes (0.7–0.9 kg)

Preparation:

1. Prepare pumpkin puree: Heat oil in a large skillet over medium-high heat. Add the pumpkin and stir. Season with salt and pepper.
   
   Add water to the pan, cover, and cook, stirring occasionally, over medium heat until the pumpkin is tender, about 20 minutes. Cool slightly and transfer the pumpkin to a food processor.
   
   Add the almond cookies and beat until smooth. Season the pumpkin puree with more salt and pepper to taste.
2. Prepare the béchamel sauce: In a medium saucepan with a heavy bottom, melt the butter over medium heat. Add the flour and stir for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, whisking frequently, until the sauce thickens slightly, about 5 minutes.
   
   Add the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Pour the basil-infused sauce back into the saucepan and stir. Season the sauce with salt and pepper to taste.
   
   *When pureeing hot liquids: Remove the liquid from the heat and let it cool for at least 5 minutes. Pour the liquid into a blender or food processor, filling it no more than halfway. If using a blender, slightly open one end of the lid. This will prevent a vacuum effect that could cause steam to escape. Cover the blender with a kitchen towel, pulse it a few times, and then blend on high speed until smooth.
3. Lightly grease a 13x9x2-inch glass baking dish. Spread 3/4 cup of the sauce evenly over the dish. Place 3 lasagna noodles on the bottom of the dish. Spread 1/3 of the pumpkin puree over the lasagna noodles. Sprinkle with 1/2 cup of mozzarella cheese. Pour 1/2 cup of the sauce over the lasagna noodles. Repeat the layers 3 more times.
4. Place a rack in the center of the oven and preheat to 190°C.
   
   Cover the pan tightly with foil and bake the lasagna for 40 minutes. Sprinkle the lasagna with the remaining mozzarella and Parmesan cheese. Continue baking, uncovered, until the sauce is bubbling and the top is golden brown, another 15 minutes.
   
   Let the finished dish stand for 15 minutes before serving.