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4 from 1 vote
Butternut Squash Lasagna
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Butternut Squash Lasagna
Servings: 2
Author: Kitchen Nostalgia
Ingredients
  • 2 cups butternut squash puree
  • 1 1/2 - 2 cups milk
  • 2 Tbsp grated Parmesan cheese
  • a pinch of nutmeg
  • a pinch of thyme
  • salt
  • WHITE SAUCE : BECHAMEL SAUCE
  • 3 1/2 Tbsp oil or butter
  • 3 1/2 Tbsp flour
  • 2 1/4 cups milk
  • a pinch of nutmeg
  • salt ground white pepper
  • 1/2 cup cottage cheese or ricotta cheese
  • grated cheese of your choice
  • no-boil lasagna noodles
Instructions
  1. Combine butternut squash puree with milk, Parmesan cheese, nutmeg and thyme until you get creamy consistency. Season with salt to taste.
  2. FOR WHITE SAUCE:
  3. Heat flour in an empty saucepan just until hot. Remove from heat. Add oil and whisk. Add cold milk and whisk vigorously to avoid forming of clumps.
  4. Return to heat and cook, stirring, until thickened. Add grated nutmeg and season with salt and white pepper. Add cottage cheese (or ricotta cheese), grated cheese and mix to combine.
  5. TO ASSEMBLE LASAGNA:
  6. Spread a little bit of white sauce across bottom of the oiled baking pan (8x5x2 inches, 4 cups volume or 22×12.5×5 cm, 950 ml volume) just to cover the bottom. Top with noodles and spread some butternut squash mixture over noodles. Top with another layer of noodles and spread a layer of white sauce over it. Continue layering: noodles – squash – noodles – sauce until you use all ingredients. Finish with white sauce.
  7. Cover with aluminum foil and bake in 350F (175 C) oven for about 20 minutes. Remove the foil and bake for 20 minutes more or until cooked through.