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Molten Chocolate Lava Cake

This Butternut Squash Lasagna Recipe has a slightly sweet flavor to it that appeals to kids. The secret is roasting the squash and adding a bit of nutmeg to this Butternut Squash Lasagna.

* 1 2-pound butternut squash, peeled and cut into 1-inch chunks
* 1 Tbsp. olive oil
* 4 cups whole milk
* 1/4 cup butter
* 1/4 cup all-purpose flour
* kosher salt and freshly-ground black pepper, to taste
* 1/4 tsp. nutmeg
* 12 oven-ready lasagna noodles
* 2 cups shredded mozzarella cheese
* 1 cup grated Parmesan cheese

Preparation

1. Preheat oven to 450 degrees F. Spray a 9 x 13 baking dish with cooking spray.

2. Toss butternut squash chunks with olive oil. Spread out in an even layer on a sturdy baking sheet. Roast 10 minutes. Stir. Roast another 8-12 minutes until tender. Set aside.

3. Reduce oven temperature to 375 degrees F.

4. Place milk in a microwave-safe container, and heat on 50% power for 1-3 minutes, until warm to the touch, but not boiling.

5. Heat butter in a medium saucepan over medium heat. Whisk in flour. Cook 1 minute.

6. Slowly pour in milk in a steady stream. Add salt, pepper and nutmeg. Cook over medium heat, whisking frequently, until thickened, 6-10 minutes. Remove from heat.

7. Place butternut squash in a food processor fitted with a metal blade. Add about 1/2 cup of the bechamel sauce (the milk mixture). Puree.

8. Spoon 1 cup of the bechamel sauce on the bottom of the prepared pan. Top with three lasagna noodles. Spread one-third of the butternut squash puree over the lasagna noodles. Sprinkle with one-third of the mozzarella cheese.

9. Repeat layers two more times. Top with the last three lasagna noodles and the remaining bechamel sauce. Sprinkle with the Parmesan cheese.

10. Cover with foil, and bake 35 minutes. Uncover, and bake another 15-20 minutes or until golden and bubbly.

11. Let lasagna rest 10-15 minutes before cutting.

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