Lasagna with butternut squash and bacon
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Serving size: 1 of 22 servings
Calories 305, total fat 16 G., saturated fats 9 G., proteins 13 G., carbohydrates 28 G., fiber 2 G., cholesterol 49 mg, sodium 347 mg, sugar 4 G.
Serving size: 1 of 22 servings
Calories 305, total fat 16 G., saturated fats 9 G., proteins 13 G., carbohydrates 28 G., fiber 2 G., cholesterol 49 mg, sodium 347 mg, sugar 4 G.
Italian fontina is a melting cheese with a rich, tangy flavor. In this lasagna, it pairs beautifully with sweet butternut squash and salty bits of fried bacon. Despite the lack of meat, the lasagna is very filling and delicious. Its highlight is the crispy crust made from breadcrumbs and Parmesan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tablespoon unsalted butter, room temperature
- 1 tbsp flour
- 6 thick slices bacon, diced
- 1 small onion, chopped
- 3 cloves garlic, crushed
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh sage
- 3/4 tsp dry Italian seasoning
- 2.5 cups whole milk
- 1 cup heavy cream
- 3/4 tbsp. grated parmesan
- 220 g fresh mozzarella, grated
- 220 gr. fontina cheese, grated
- 21 no-boil lasagna noodles (from a 450g package)
- 2 butternut squash, peeled, halved and sliced 0.5cm thick.
- 1/4 cup breadcrumbs
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Recipes with similar ingredients: pasta lasagna, butternut squash, mozzarella cheese, Parmesan cheese, Fontina cheese, milk, cream, Italian seasonings, sage, bacon
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a small bowl, combine the butter and flour to form a paste. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate. Drain most of the fat from the pan, reserving 2 tablespoons.
- Add the onion to the skillet and cook until softened, about 4 minutes. Add the garlic, parsley, sage, and Italian seasoning and cook until the garlic is softened, about 1 minute. Season with 1 teaspoon each salt and black pepper. Add the milk and heavy cream and bring to a simmer. Stir in the butter paste and cook until thickened, about 6 minutes. Remove from heat and stir in 1/2 cup Parmesan and the bacon.
- Combine the mozzarella and fontina in a bowl. Spread 1/2 cup of the cream sauce in the bottom of a 9 x 13-inch baking dish; top with 3 lasagna noodles. Top with an overlapping layer of pumpkin slices, then another 1/2 cup of sauce and 1/3 cup of the mozzarella and fontina mixture.
- Repeat the layers 5 more times (noodles, pumpkin, sauce, cheese), using all of the butternut squash. Top with the remaining 3 lasagna noodles, then the remaining sauce and the mozzarella-fontina mixture. Cover with foil and bake until the squash is tender, 35-40 minutes.
- Mix breadcrumbs with the remaining 1/4 cup Parmesan; sprinkle over the lasagna. Bake, uncovered, until golden brown, 15 minutes. Let cool for 10 minutes and serve.
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