Butternut Lasagna

Experience

• I’ve made this regularly. It’s a fall recipe.
• 28/10/2021: I always figure it doesn’t make sense to have one sauce with both bechamel and pumpkin, and also the big chuncks of pumpkin make it impossible to make nice layers where the pasta is really fully covered. Maybe I should take half of the béchamel and then blend it with the pumppkin, or I should make a “red” sauce with the pumpkin, but without tomatoes because that would overpower the butternut and rosemary. It lacked salt. The top Pasta, if not covered, should be cooked fully beforehand. Boiling the pasta for a few seconds in a pan to soften it works well, when done just before laying them.

6 servings

Ingredients

• 1.5 kg (3 pounds) butternut squash
• 4 tbsp butter
• 4 cloves garlic
• 1/4 cup flour
• 3 cups milk
• 1 tbsp rosemary
• 1 tsp chili powder
• 1 cup Parmesan
• 1 cup heavy cream
• Lasagna noodles

Recipe

1. Oven: 400°F = 210°C
2. Roast the butternut for 45 minutes. Cool down. Peel and dice.
3. Large pot, medium heat: melt butter. Press garlic and cook. Whisk in flour. Slowly add milk, salt and pepper. Cook and stir frequently until thick, 10 minutes.
4. Reduce oven to 375°F = 190°C.
5. Stir butternut, rosemary, chili powder in sauce.
6. Butter a 3-quart dish.
7. 1/2 cup sauce. (Noodles + 1/3 of the remaining sauce + 1/4 of the Parmesan cheese.)x2
8. Top with whipping cream. Sprinkle with Parmesan cheese.
9. Cover with foil. Bake for 35 minutes, uncover, bake for 10 minutes. Let cool 15 minutes.

---

from diethood.com