Butternut squash and mushroom lasagna

Name: Butternut squash and mushroom lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 6
Cuisine: italian
Ingredients: 3.3333 lbs butternut squash; 14 oz lasagna noodles; 1 lb button mushrooms; 0.5 oz sage leaves; 1 oz dried porcini mushrooms; 2 cups water (warm); 4.5 tbsp butter; 0.75 cup flour; 3 cups milk; 1 tsp ground nutmeg; 13 oz mozzarella cheese; 2 oz Parmesan cheese (grated); 9 oz ricotta cheese; salt; pepper; olive oil (for coating)

Based on 20 ratings

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Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"This lasagna recipe is the ultimate feel-good food for autumn and winter. I used dried lasagna sheets, because they're super fast and easy to use. In this recipe, it's very important to blanch the pasta beforehand, because we don't have as much sauce as a "normal" lasagna that help to soften the pasta. But if you have a little more time on your hands, why not try homemade pasta sheets?"

Difficulty

Medium 👍

Preparation

30 min

Baking

40 min

Resting

25 min

Ingredients

2Servings

MetricImperial

½ kg

butternut squash

133⅓ g

lasagna noodles

166⅔ g

button mushrooms

5 g

sage leaves

10 g

dried porcini mushrooms

166⅔ ml

water (warm)

20 g

butter

33⅓ g

flour

233⅓ ml

milk

⅓ tsp

ground nutmeg

125 g

mozzarella cheese

16⅔ g

Parmesan cheese (grated)

83⅓ g

ricotta cheese

salt

pepper

olive oil (for coating)

Utensils

oven, cutting board, knife, 3 baking sheets, bowl (small), fine sieve, saucepan, whisk, large pot, colander, baking dish, fine grater

Nutrition per serving

Cal973

Fat44 g

Protein41 g

Carb109 g

Step 1/4
- ½ kg butternut squash
- 166⅔ g button mushrooms
- 5 g sage leaves
- olive oil (for coating)
- salt
- 10 g dried porcini mushrooms
- 166⅔ ml water (warm)
- oven
- cutting board
- knife
- 2 baking sheets
- bowl (small)
Preheat the oven to 200°C/400°F. Peel the squash, remove the seeds, and cut into cubes. Slice mushrooms. Transfer squash and sage to a baking sheet and the mushrooms to a separate baking sheet. Mix both with some olive oil and salt. Place the mushrooms on the second oven rack from the top and the squash underneath. Bake for approx. 30 min. In the meantime, soak dried porcini mushrooms in warm water for approx. 15 min.
Step 2/4
- 20 g butter
- 33⅓ g flour
- 233⅓ ml milk
- ⅓ tsp ground nutmeg
- salt
- pepper
- fine sieve
- saucepan
- whisk
Drain porcini mushrooms, reserving the soaking water. Finely chop porcini mushrooms and set aside. For the béchamel sauce, brown the butter in a saucepan over medium heat, then stir in the flour and sauté for approx. 1 min. Deglaze with porcini mushroom water and stir to combine. Add milk and bring everything to the boil. Season to taste with nutmeg, salt, and pepper.
Step 3/4
- 133⅓ g lasagna noodles
- olive oil (for coating)
- 125 g mozzarella cheese
- large pot
- colander
- baking sheet
Blanch lasagna sheets in a pot of boiling, salted water for approx. 2 min. Lay them out flat on an oiled baking sheet so they don't stick together. Tear the mozzarella into pieces.
Step 4/4
- 16⅔ g Parmesan cheese (grated)
- 83⅓ g ricotta cheese
- baking dish
- fine grater
Preheat the oven again to 200°C/400°F. To assemble the lasagna, first put some béchamel sauce into the baking dish. Next a layer of lasagna sheets. Spread some more béchamel sauce over them, then scatter ¼ of each of the pumpkin and mushrooms, some Parmesan, some mozzarella and some ricotta. Repeat this 3 more times. For the last layer, only use béchamel, Parmesan, and mozzarella. Bake the lasagna in the preheated oven for approx. 30 — 40 min., or until golden brown on top. Let rest approx. 10 min., then slice and enjoy!
Enjoy your meal!