Roasted Butternut Squash Lasagna
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 473, total fat 26 G., saturated fats 14 G., proteins 21 G., carbohydrates 41 G., fiber 3 G., cholesterol 67 mg, sodium 665 mg, sugar 9 G.
Calories 473, total fat 26 G., saturated fats 14 G., proteins 21 G., carbohydrates 41 G., fiber 3 G., cholesterol 67 mg, sodium 665 mg, sugar 9 G.
This vegetarian lasagna with roasted butternut squash, creamy béchamel sauce, and bubbly cheese is just what you need when you're craving comfort food with seasonal ingredients. It's also a great way to incorporate more vegetables into your family's diet, as cheesy lasagna is a surefire hit!
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:
Vegetables
- 1 butternut squash, peeled and cut into 1cm cubes.
- 2 tablespoons extra-virgin olive oil
- 1 onion, halved and thinly sliced
Béchamel
- 2 tablespoons unsalted butter
- 10 sage leaves
- 1/4 cup flour
- 4 cups whole milk
- A pinch of freshly grated nutmeg
Lasagna
- Unsalted butter, to grease the pan
- 1 cup grated fontina cheese
- 1 tbsp. grated mozzarella (about 130 gr.)
- 1 tbsp. grated parmesan
- 1 tbsp flour
- 9 no-boil lasagna sheets
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Recipes with similar ingredients: pasta lasagna, butternut squash, onions, milk, Fontina cheese, mozzarella cheese, Parmesan cheese, nutmeg, sage
Cooking the dish according to the recipe:
- Pumpkin and onion: Preheat oven to 425°F (220°C). Place the squash on a baking sheet and toss with 1 tablespoon of olive oil; season with salt. On another baking sheet, toss the onion with the remaining 1 tablespoon of olive oil; season with salt. Bake, rotating the baking sheets halfway through, until the vegetables are tender, 18–20 minutes; set aside. Reduce the oven temperature to 350°F (175°C).
- Meanwhile, prepare the béchamel: In a medium saucepan, melt the butter over medium heat. Add the sage and cook for 1 minute. Stir in the flour until smooth; cook, stirring, until the flour is lightly golden but not browned, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
- Prepare lasagna: Grease a 9 x 13-inch (22 x 32 cm) baking dish. Combine the cheese and flour in a bowl; set aside 1/2 cup for dusting. Spread 1/2 cup of the béchamel evenly over the bottom of the dish. Top with 3 lasagna sheets. Spread a third of the remaining béchamel. Sprinkle with half of the remaining cheese mixture, then spread half of the vegetable mixture on top. Top with 3 more lasagna sheets and repeat the layers (béchamel, cheese, vegetables). Top with the remaining 3 lasagna sheets, then top with the remaining béchamel; sprinkle with the remaining 1/2 cup of cheese. Cover the dish loosely with foil and bake until the lasagna has absorbed the liquid and is tender, about 45 minutes.
- Turn the oven to broil. Uncover the lasagna and broil until golden brown, about 2 minutes. Let cool for 15 minutes before serving.
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