Probably my favorite lasagna recipe so far! Butternut squash is a silky smooth! It's a great discovery for me, and I feel that I shall soon do another small tour Satoriz, my supplier bio (As is typically the kind of vegetables that are not found in supermarkets).
I alternated with a layer of ground meat cooked with onions and garlic, a layer of mashed butternut squash sauce, bechamel, and a few chopped hazelnuts, all between the dough layers of lasagna. Simply divine, creamy, very sweet ... Pure joy of the season, really!
I alternated with a layer of ground meat cooked with onions and garlic, a layer of mashed butternut squash sauce, bechamel, and a few chopped hazelnuts, all between the dough layers of lasagna. Simply divine, creamy, very sweet ... Pure joy of the season, really!
Lasagna to butternut squash
Ingredients: 5 people
- 1 butternut squash
- 200 gr minced meat
- 1 onion
- 1 clove garlic
- bechamel
- a handful of chopped hazelnuts
- Gruyere
- Pulp lasagna
-salt, pepper
Preparation:
Preheat oven to 200 ° C.
Cook butternut squash, peeled, deseeded, diced, baked in the microwave until tender. The mash with a fork to get a puree. Season with salt and pepper.
Sauté in a saucepan the onions. Once they are browned, add meat, garlic, crushed. Season with salt and pepper. Cook thoroughly wetting with a little water if necessary.
Make a white sauce (the equivalent of a bowl) to your own recipe.
In a buttered gratin dish, start by filling a very thin layer of bechamel, then line the bottom of lasagne sheets, pour the meat, half the squash puree, a little white sauce, pasta, chopped hazelnuts, remaining squash, a little béchamel sauce, pasta, and top with béchamel.
Bake for 20-30 minutes. Add the cheese halfway.
Cool 10 to 15 minutes before serving, because that would be a shame to burn your tongue!
- 1 butternut squash
- 200 gr minced meat
- 1 onion
- 1 clove garlic
- bechamel
- a handful of chopped hazelnuts
- Gruyere
- Pulp lasagna
-salt, pepper
Preparation:
Preheat oven to 200 ° C.
Cook butternut squash, peeled, deseeded, diced, baked in the microwave until tender. The mash with a fork to get a puree. Season with salt and pepper.
Sauté in a saucepan the onions. Once they are browned, add meat, garlic, crushed. Season with salt and pepper. Cook thoroughly wetting with a little water if necessary.
Make a white sauce (the equivalent of a bowl) to your own recipe.
In a buttered gratin dish, start by filling a very thin layer of bechamel, then line the bottom of lasagne sheets, pour the meat, half the squash puree, a little white sauce, pasta, chopped hazelnuts, remaining squash, a little béchamel sauce, pasta, and top with béchamel.
Bake for 20-30 minutes. Add the cheese halfway.
Cool 10 to 15 minutes before serving, because that would be a shame to burn your tongue!
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