This lasagna has so much flavor with the basil leaves, but it is also incredible with sage if you want to go that way.
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 tablespoon oilve oil
- 1 large onion, diced
- 1 butternut squash, cooked and pureed or 2 cups canned or frozen
- salt and pepper to taste
- 31/2 cup low fat milk
- 1/4 cup potato starch
- 3/4 cup grated Parmesan cheese
- 3/4 cup fresh basil leaves
- 4 sheets whole wheat matzo
- 1/2 cup shredded mozzarella cheese
Sautee onion in 1 tablespoon oil until translucent. Mix the pureed squash with the onions and salt and pepper to taste, set aside.
In a pot heat 3 cups milk on medium high until it is simmering. In a bowl whisk ¼ cup potato starch into ½ cup milk, add to the pot and boil for 1 more minute stirring constantly with a whisk. Remove from heat and stir in Parmesan and salt and pepper to taste.
Cool slightly. Transfer half of the sauce to a food processor and puree with the basil (you can puree or chop the basil finely on its own if you don’t have a food processor).
Position the rack in the center of the oven and preheat to 375 degrees F.
Spray a 8x8 baking dish. Spread a thin layer of the sauce over the prepared baking dish. Arrange 1 sheet of matzo on the bottom of the pan. Spread 1/3 of the squash puree over the matzo then spread another layer of sauce. Layer another piece of matzo over it and repeat sauce, puree, sauce layering 2 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle mozzarella 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.