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Question
Hi Jim,

I'm making a butternut squash lasagna that calls for a béchamel sauce with basil.  I think it might be too thin, but I'm not familiar with béchamel sauce and I'm not sure.  I'm using oven-ready (No-Boil) lasagna.  Will the sauce thicken as it bakes?  Any advice would be much appreciated.  I don't have a lot of time and would really like to avoid making it over again if possible.  
Thanks,
Pat

Answer
Hi Pat.  The bechamel is a good sauce for butternut squash lasagna.  I make it often for my classes.  Don't worry about it being too thin.  The sauce will not only thicken but will disappear into the lasagna as it bakes.  You want it thin because the sauce will cook the lasagna and will soak into the noodles.  You can use no-boil or regular lasagna.  Both will work.  My advice is to make extra sauce since the lasagna it will tend to dry out if not wet enough.

I can suggest a recipe if you want some additional ideas.  Gilda di Laurentis has a great butternut squash recipe.  Just go on Food Network website and search for butternut squash lasagna.  You will see her recipe which also includes basil.  Good luck with this fabulous comfort food.  Have a great day.

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Jim Musumeci

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Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.

Experience

Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC. I run a food blog on www.flavorysavory.com.

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The Sussex Voice and The Suburban Trends.

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3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.

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Fraternal Organizations.

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