Description
Comfort meets elegance in this butternut squash lasagne, where layers of creamy squash, rich cheese, and delicate pasta create a symphony of autumn flavors. Hearty and sophisticated, this dish promises a memorable dining experience you’ll savor with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 225 grams (8 ounces) butternut squash, chopped into small cubes
- 68 sheets lasagne
- 250 grams (9 ounces) mozzarella, chopped into small cubes
- 100 grams (3 1/2 ounces) Gruyere cheese, grated
- 225 grams (8 ounces) chestnut mushrooms, sliced
Vegetable and Aromatics:
- 1 red pepper, halved, deseeded, and diced
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 100 grams (3 1/2 ounces) spinach, chopped
- 1 tablespoon freshly chopped thyme
Sauce and Seasoning Ingredients:
- 2 x 400 grams cans chopped tomatoes
- 1 tablespoon tomato puree
- 2 teaspoons sugar
- 75 grams (2 1/2 ounces) butter
- 75 grams (2 1/2 ounces) plain flour
- 900 milliliters (1 1/2 pints) hot milk
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Instructions
- Sauté butternut squash, bell peppers, onions, and garlic in heated oil for 4-5 minutes until vegetables begin to soften and release their aromatic flavors.
- Incorporate mushrooms, tomatoes, tomato puree, sugar, thyme, salt, and pepper into the vegetable mixture, creating a rich and robust base for the lasagne.
- Allow the sauce to gently simmer, covered, for 20-30 minutes, enabling the ingredients to meld and develop deep, complex flavors, then fold in fresh spinach leaves.
- Prepare a velvety white sauce by whisking butter, flour, milk, mustard, and Gruyere cheese until smooth and creamy, ensuring no lumps remain.
- Construct layers in an ovenproof dish, alternating between vegetable sauce, lasagne sheets, and mozzarella cheese, creating a harmonious and visually appealing composition.
- Refrigerate the assembled lasagne for 6 hours, allowing flavors to intensify and ingredients to settle.
- Preheat oven to 200°C and bake the lasagne for 45 minutes, watching for a golden, bubbling surface that indicates perfect doneness and caramelization.
Notes
- Enhance squash flavor by roasting before sautéing to deepen caramelization and sweetness.
- Create a vegetarian version by substituting mushrooms with lentils or extra vegetables for protein boost.
- Reduce cooking time by preparing filling and sauce components a day ahead, allowing flavors to meld overnight.
- Prevent soggy lasagne by letting dish rest 10-15 minutes after baking, allowing layers to set and absorb excess moisture.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 65 mg