How to Make Perfect Butternut squash lasagne

Butternut squash lasagne. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Pour the water into the skillet and then cover and simmer over medium.

If you need a dish hearty enough to feed a hungry family or want to take food to a friend or neighbor, this savory butternut squash lasagna is the perfect choice. Add this creamy, cheesy lasagna to your list of delicious make-ahead casseroles. My rich, saucy lasagna features winter squash at its finest. You can have Butternut squash lasagne using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Butternut squash lasagne

1. It's 1 packet of lasagne sheets.
2. Prepare 1 of butternut squash.
3. You need 4 leaves of sage.
4. It's of Grated Parmesan.
5. Prepare 100 g of pancetta.
6. It's 250 ml of Vegetable broth.
7. You need of For the bechamelle.
8. It's 2 l of milk.
9. You need 100 g of flour.
10. It's 100 g of butter.
11. It's of Salt.
12. It's of Nutmeg.

The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Mary Berry's butternut squash lasagne recipe shows you how to make a rich, white sauce infused with mustard from scratch. Prepare the dish the day before if you can, so the lasagne sheets have time to soften in the sauce. No one can call this cheesy, creamy butternut squash vegetarian lasagna boring.

Butternut squash lasagne step by step

1. Start by chopping the butternut squash into small cubes. You can keep the skin and cook it separately with oil and salt in the oven for 30min at 200. In a large pan melt the butter and the sage until slightly brown. Add the butternut and cook for 5 min..
2. Add the broth, cover with a lid and cook for 10 min or so checking it every now and then. If need be add more water. Cook it until soft, it should slightly mash as you stir it..
3. Cool the pancetta in a pan with a tiny bit of oil until golden. Set aside.
4. Now make the bechamelle, start making the roux with the melted butter and the flour. Then add the milk slowly a little bit at the time so that you don’t get lumps. Salt and nutmeg. Make it quite liquid as it will get thicker when it cools down and we need the moisture to cook the lasagne sheets.
5. In an oven fish alternate the pasta sheets, the bechamelle and the pumpkin and sprinkle with bacon. Add some Parmesan to each layer. Finish with pasta, bechamelle and Parmesan.
6. Cook in the oven on 190 for 20 covered with foil and another 10-15 without the foil until it gets golden and crispy..

Creamy white sauce, salty Parmesan, and oozy fontina cheese contrast with the sweetness of roasted butternut squash. Throw in a little spinach for good measure—and a bit of bitterness to balance the sweet-creamy aspects—and you have something worthy of a party. Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. This delicious vegetarian lasagna recipe showcases seasonal vegetables.