Servings: 4 people
Calories: 320kcal
Cost: $15-20
Equipment
- Baking dish
- Saucepan
- Knife
- Cutting board
- Peeler
Ingrédients
- 1 medium butternut squash
- 200 g goat cheese fresh, semi-dry, or aged
- 50 g butter
- 50 g flour
- 500 ml milk
- q.s. nutmeg to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Peel and dice the butternut squash into uniform cubes.
- Sauté the butternut squash in olive oil until lightly caramelized.
- Prepare the béchamel sauce: melt butter in a saucepan, add flour, and stir to combine without lumps.
- Gradually add warm milk to the flour mixture while stirring continuously.
- Season with salt, pepper, and a pinch of nutmeg, then allow to thicken.
- Start assembling the lasagna by spreading a thin layer of béchamel sauce in the bottom of the baking dish.
- Layer the lasagna sheets over the béchamel.
- Add a layer of sautéed butternut squash, followed by crumbled goat cheese.
- Pour a generous layer of béchamel over the cheese.
- Repeat the layering process until the dish is full, ending with béchamel on top.
- Sprinkle grated cheese on the final layer for a gratin effect.
- Bake in the preheated oven for 30-40 minutes until golden and bubbling.
Notes
This recipe can be prepared a day in advance and reheated just before serving for improved flavor. Pair with a light salad and fresh bread for a complete meal. Feel free to substitute the goat cheese with ricotta or brie if desired.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protéines: 10g | Fat: 12g | Lipides saturés: 7g | Choléstérol: 30mg | Sodium: 450mg | Potassium: 600mg | Fibre: 4g | Sucre: 6g | Vitamine A: 7000IU | Vitamine C: 25mg | Calcium: 150mg | Fer: 2mg
Tried this recipe?Let us know how it was!