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Butternut Squash and Walnut Lasagna

With this autumnal weather, my recipe for butternut squash and walnut lasagna is sure to please you! It's delicious, creamy, and mouthwatering! This vegetarian recipe is bound to win over everyone, even the kids. This dish is also a great way to get them to eat vegetables without making faces! And if you love lasagna, check out all our lasagna recipes.

Lasagna Vegetarian Public
Course: Main course
Preparation time: 40 minutes
Cooking time: 85 minutes
Energy: 224 kcal / serving

Instructions

  • 1.   How to make vegetarian butternut squash and walnut lasagna?
  • 2.   1. Peel and finely slice the onions. Sauté them in a little olive oil for 3 minutes.
  • 3.   2. Meanwhile, cut the butternut squash in half, remove the seeds, then peel and dice the flesh.
  • 4.   3. Add the diced butternut squash to the onions, then the crushed garlic, broth, and 25 cl of water. Let it simmer for fifteen minutes.
  • 5.   4. Now, make the béchamel sauce: in a saucepan, melt the butter, then add the flour all at once and vigorously whisk to make a roux. Continue to mix while gradually adding the milk and cook until you get a creamy consistency.
  • 6.   5. Proceed with assembling the lasagna: in a baking dish, place a generous spoonful of béchamel sauce. Layer 3 lasagna sheets on top, then a third of the squash and onions. Next, add a third of roughly chopped walnuts, then more béchamel sauce. Repeat the process several times and finish the lasagna assembly with a layer of grated cheese.
  • 7.   6. Bake for 20 minutes at 180°C. Enjoy the lasagna with a green salad.

Ingredients for servings

  • 2 onions
  • 2 olive oil
  • 1.7 kg of chair de potimaron
  • 1 tablespoon of vegetable bouillon cube
  • 1 garlic clove
  • 12 leaf of lasagna
  • 80 g of walnut
  • 40 g of grated cheese
  • 70 g of butter
  • 70 g of flour
  • 70 cl of plant-based milk
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    224 kcal
    11 %
  • Fat
    17,43 g
    25 %
  • of which saturated
    6,62 g
    33 %
  • Carbohydrates
    9,14 g
    4 %
  • of which sugar
    1,83 g
    2 %
  • Protein
    7,33 g
    15 %
  • Fibers
    2,02 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference