Butternut Squash Lasagna Recipe
by Editorial Staff
Try this meatless lasagne. Jada De Laurentiis adds almond crumbs, tender butternut squash, and lots and lots of melted cheese.
Ingredients
- 12 dry sheets for lasagna
- 2.5 tablespoon. grated mozzarella cheese
- 1/3 tablespoon. grated Parmesan
- 3 crumbled macaroons
- 1/4 tablespoon butter flour
- 3.5 tablespoon. milk
- Pinch of nutmeg
- 3/4 tablespoon. fresh basil leaves
- Salt and ground black pepper
- 1/2 tablespoon. water
- 1 tablespoon. l. olive oil
- 1 peeled from skin and seeds and cut into cubes 2.5 cm nutmeg pumpkin (0.7 – 0.9 kg.)
Instructions
- To make the pumpkin puree, heat the oil in a large skillet over medium-high heat. Add pumpkin and stir. Sprinkle with salt and pepper. Pour water into a skillet, cover, and simmer, stirring occasionally, simmer over medium heat until pumpkin is soft about 20 minutes.
- Cool slightly and transfer the pumpkin to the bowl of a food processor. Add the macaroons and beat until smooth. Add more salt and pepper to the pumpkin puree to taste.
- To make the béchamel sauce, melt the butter over medium heat in a medium-sized heavy-bottomed saucepan. Add flour and stir for 1 minute. Add milk gradually. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer, stirring often with a whisk, until sauce thickens slightly, about 5 minutes. Add nutmeg. Cool slightly. Transfer half of the sauce to a blender.
- Add basil and beat until smooth. Pour the basil sauce back into the sauce in a saucepan and stir. Season to taste with salt and pepper.
- When puréing hot liquids: Remove the liquid dish from the heat and let cool for at least 5 minutes. Pour the liquid into a blender or food processor, no more than half full. If using a blender, slightly open one end of the lid. This will avoid the vacuum effect that will cause steam to escape.
- Cover the blender with a tea towel on top, pulse it a few times, then beat on high speed until smooth. Lightly butter a 33x23x5 cm glass baking dish. Distribute 3/4 tablespoon. the sauce in shape.
- Place 3 lasagna sheets on the bottom of the tin. Spread 1/3 of the pumpkin puree on the lasagna sheets. Sprinkle with 1/2 tablespoon. mozzarella cheese. Pour 1/2 tablespoon. sauce on lasagna sheets.
- Repeat layers 3 more times. Place the wire rack in the center of the oven and preheat it to 190 ° C. Cover the tin tightly with foil and bake the lasagne for 40 minutes.
- Sprinkle the lasagna with the remaining mozzarella and parmesan cheese. Continue baking, removing the foil, until the sauce boils and golden brown, another 15 minutes.
- Let the cooked dish stand for 15 minutes before serving.
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