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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Let the cooked dish stand for 15 minutes before serving.

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