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Ingredients

• 1 tablespoon olive oil
• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
• sea salt and freshly ground black pepper
• white truffle oil
• 1/2 cup water
• 3 amaretti cookies, crumbled
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• Pinch of freshly grated nutmeg
• 3/4 cup (lightly packed) fresh basil leaves
• 12 no-boil lasagna noodles (or fresh lasagna noodles)
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan
• minced parsely, for garnish

Description

My Friend Dawn Who Lives In Wisconsin Made This Gorgeous Lasagna For Her Family's Thanksgiving, Adding Some Of The White Truffle Oil I Had Mailed Her. It Reminded Me That I Had Made This Exact Lasagna Before And That It Is Absolutely Delicious. I'm Sure T

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