Name: Butternut Squash Lasagna
Prep time: 20 min
Cook time: 60 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1 onion; 1 garlic; 800 g of canned peeled tomato; 12 leaf of lasagna sheet; 200 g of grated emmental; 1 teaspoon of oil; 1 teaspoon of ground cumin; 60 g of butter; 60 g of wheat flour; 70 cl of milk; salt (according to taste); pepper (according to taste)

Butternut Squash Lasagna

Everyone loves lasagna, but have you tried butternut squash lasagna? It's a vegetarian version that's budget-friendly and can be customized to your liking!

Lasagna Vegetarian

Course: Main course

Preparation time: 20 minutes

Cooking time: 60 minutes

Cost per serving: 1,46 €

Energy: 780 kcal / serving

Nutritional score:

Instructions

1. I peel and slice the onion and garlic clove.
2. I peel the butternut squash, cut it in half to remove the seeds, and dice it.
3. I sauté the onion and garlic in a pan with a drizzle of olive oil.
4. I add the diced squash to the pan and let it cook over medium heat, covered, for 15 minutes. I stir regularly until the squash is tender.
5. I add the peeled tomatoes, cumin, salt, and pepper, and mix well before setting aside.
6. I prepare the béchamel sauce by melting the butter in a saucepan, then adding the flour, salt, and pepper while stirring well until it forms a paste. I gradually pour in the milk while stirring until I have a creamy sauce.
7. In a baking dish, I spread a thin layer of béchamel sauce, then I place a layer of lasagna sheets, followed by a layer of the butternut squash mixture. I repeat this process, ending with a layer of lasagna sheets covered in béchamel sauce.
8. I sprinkle grated cheese on top and bake for 30 minutes at 180°C (350°F).

Notes & Suggestions

The extra delicious touch: I can add goat cheese to give more flavor to my lasagna.
Recipe found via https://www.potagercity.fr/recettes/lasagnes-a-la-courge-butternut/13160