Butternut squash lasagne

Name: Butternut squash lasagne
Yield: 6 servings
Cuisine: British
Ingredients: 1 packet lasagne sheets; 1 butternut squash; 4 leaves sage; Grated Parmesan; 100 g pancetta; 250 ml Vegetable broth; 2 l milk; 100 g flour; 100 g butter; Nutmeg

Gaia Riva @gaia

Bristol

A delicious seasonal dish. You can make it with pumpkin top of course.

Gaia Riva @gaia

Bristol

A delicious seasonal dish. You can make it with pumpkin top of course.

Saved

Ingredients

6 servings

1 packetlasagne sheets
1butternut squash
4 leavessage
Grated Parmesan
100 gpancetta
250 mlVegetable broth
For the bechamelle
2 lmilk
100 gflour
100 gbutter
Salt
Nutmeg

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Steps

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.