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Butternut Squash Lasagna

Lasagna Public
Course: Main course
Preparation time: 0 minutes
Energy: 861 kcal / serving

Instructions

  • 1.   Cut your butternut squash into cubes and place them on a baking sheet with whole garlic cloves.
  • 2.   Drizzle generously with olive oil, lightly season with salt, and bake for 30 minutes at 180°C until the flesh is soft and slightly golden.
  • 3.   In a hot pan, sauté the thinly sliced shallots with the bacon lardons.
  • 4.   Let them brown for a few minutes, then deglaze with a splash of white wine.
  • 5.   Let it reduce until the liquid is almost completely evaporated.
  • 6.   Prepare your béchamel sauce (butter, flour, milk, salt, pepper, nutmeg) then add the cubes of reblochon cheese to melt in the sauce.
  • 7.   Place a little béchamel in the bottom of the dish, a layer of pasta, a little butter, the bacon, then pasta, béchamel, and so on. Finish with a layer of béchamel and a sprinkle of grated cheese on top.
  • 8.   Bake for 20 to 25 minutes at 190°C, until the top is nicely browned.
  • 9.   Tip: lightly pre-cook your lasagna noodles if you want an extra creamy result.

Ingredients for servings

  • 1 buttercup squash
  • 3 garlic cloves
  • 200 g of bacon cube
  • 1 glass of dry white wine
  • 1 Reblochon
  • 1 liter of béchamel sauce
  • 1 handful of grated mozzarella
  • 16 lasagna sheets

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    861 kcal
    43 %
  • Fat
    50,82 g
    73 %
  • of which saturated
    30,48 g
    152 %
  • Carbohydrates
    55,47 g
    21 %
  • of which sugar
    7,97 g
    9 %
  • Protein
    38,84 g
    78 %
  • Fibers
    4,82 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference