2 1/2 lb. butternut squash, cubed
1 bunch basil
1 box whole grain lasagna noodles (12 noodles)
1 1/2 cups grated mozzarella cheese
1 cup grated sharp cheddar cheese
Parmesan cheese

Creamy White Sauce:

1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
salt and pepper
pinch of powdered nutmeg

Boil squash until tender with salt and pepper and pinch of nutmeg. Set aside.

Make white sauce: Melt butter and mix with flour, salt, pepper and powdered nutmeg. Add milk and bring it to boil. Simmer until creamy, stir occasionally.

Puree the squash. Set 1/3 aside.

Mix in a blender the remaining puree with basil and white sauce. Add salt and pepper to taste.

In a 9-inch pan, pour the pureed squash into the bottom of the pan. Cover with uncooked noodles. Pour 1/3 of the mix with basil and white sauce, sprinkle 1/3 of the mozzarella and cheddar cheeses. Repeat layers three more times.

Cover tightly with foil and bake in oven at 375°F for 45 minutes.

Uncover the pan and sprinkle Parmesan cheese and the remaining mozzarella cheese. Cook for another 15 minutes. Let it sit for 15 minutes before serving. Enjoy it!

Submitted by: Isabella Rieker