Butternut Squash Lasagna

So on impulse I bought a squash the other day.  Then I realized i had no clue what to do with it.  So I tracked down a recipe and this is what I came up with.

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
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 - part skim
1/3 cup grated Parmesan

In a large skillet heat oil and toss in the squash with salt and pepper (be generous with the pepper for more flavor later). Pour in the water, cover and simmer until soft. Cool slightly then transfer to the food processor and blend until smooth. Place in a container until time to layer the lasagna.

In a sauce pan melt the butter and then add the flour and milk whisking over medium heat. Heat until a boil stirring occasionally until it thickens. Mix in the nutmeg, cool slightly then move to the food processor and blend in the fresh basil. Now i'll admit mine never got very thick- but it thickened up great in the oven so don't fret!

Pour a thin layer of the mixture into the lasagna pan, layer two layers of noodles over.  Then spread a thin layer of Squash then a sprinkle of cheese. Sauce, noodles, squash.  Finish off with a healthy layer of cheese. 

Cook in the oven at 375 F until cheese is melted and noodles are soft. You can substitute fresh lasagna noodles for the oven ready version.

Total calories 311/serving.  Serves 9