Butternut Squash Lasagne

1 T olive oil

1 butternut squash, peeled and seeded and diced

salt and pepper to taste

4 T butter

¼ cup flour

3 ½ c. milk

1/8 t nutmeg

1/8 t cinnamon

¾ fresh basil leaves

2 ½ c shredded mozzarella cheese, divided

1 box (8 oz.) lasagna noodles

1/3 c grated parmesan cheese

In large skillet, heat olive oil over medium-high heat. Add squash and toss to coat. Add ½ cup water. Reduce heat and simmer, covered, for 20 minutes or until tender. Cool slightly. Puree squash in food processor. Season with salt and pepper. In medium saucepan melt butter over medium heat. Add flour, whisking for 1 minute. Increase heat to high and gradually whisk in milk. Bring to boil. Reduce heat and simmer for 5 minutes or until slightly thickened. Whisk in nutmeg and cinnamon. Let cool slightly. Pour half of the white sauce into a blender; add the basil sauce and blend until smooth. Return basil sauce to saucepan and combine with rest of white sauce. Season with salt and pepper. Heat oven to 350. Reserve ½ c mozzarella cheese. Lightly spray 13 x 9 pan with nonstick cooking spray. Spread ¾ cup of basil sauce in bottom of baking dish. Place three lasagna noodles crosswise over the sauce. Spread 1/3 of the squash puree over the noodles, followed by ½ cup mozzarella cheese. Repeat layering using basil sauce, noodles, squash and mozzarella. Cover with foil and bake for 40 minutes. Remove foil and sprinkle with ½ cup mozzarella and Parmesan cheese. Return to oven and continue baking 15 minutes. Let stand 15 minutes before cutting.