Roasted Butternut Squash Lasagna

Welcome to a cozy embrace with my Roasted Butternut Squash Lasagna. Here, the sweetness of roasted butternut squash melds with the richness of a creamy béchamel and the heartiness of pasta in a symphony of flavors. A sprinkle of sage brings an aromatic earthiness to this dish, while a generous helping of cheese adds a luxurious, gooey finish. It's not just a lasagna; it's a comforting hug on a plate. Perfect for a family dinner or a sophisticated gathering, this dish is sure to warm hearts and bellies alike. Follow my culinary adventures for more heartwarming recipes like this one.

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What Squash To Pick

In fact, there are more than 100 types of squash. Butternut, red curry and kabocha are among the best to consider. Red curry squash skin is edible and can be left on once roasted.

Roasted Squashes

Wash to remove any dirt left and split squashes in half and scoop out seeds (save seeds is desired). Quater squashes, rub in oil and season with a bit of salt, rosemary and bay leave. Roast squashes for 35 minutes at 400ºF/200ºC. Scoop out pup and set aside. Red curry squash skin is edible and can be left on. Roughly chop the roasted squash pulp and skin.

Pumpkin Slab

Make a 0.5''/1.25cm thick slab that will produce 3 equally sized rectangles. Freeze until firm enough to be cut and put back in the freezer until ready to use.

Carrot

Peel carrots, trim off ends and split in half. Cut carrots into 3mm slices, and cook in salted water for about 6 minutes. Drain and set aside for the montage.

Mascarpone Bechamel Sauce

For the roux: in saucepan, melt butter and add flour. Cook for a couple of minutes then add lukewarm milk and whisk swiftly over medium heat until it boils. Cook for 2 minutes, and add grated parmigiano, mascarpone, and season with nutmeg, salt and pepper. Bring to a boil and remove from the heat. Let cool and smooth out the bechamel with an immersion blender. Refrigerate the white sauce for up to 4 days.

Shallot-Bacon Mixture

Mince shallots and cut bacon into small pieces. Heat up a frying pan, melt butter, add bacon, shallots and herbs, and cook for 12 minutes stirring every so often.

Lasagna Montage

1) Bechamel & Shallot mixture 2) Fresh pasta sheet 3) Roasted squashes 4) Fresh pasta sheet 5) Bechamel & Shallot mixture 6) Carrot. Repeat until done. Save some bechamel sauce for the top.

Baking

Set oven temperature to 330ºF/160ºF (fan oven). Cook pumpkin lasagna for 60 minutes until the internal temperature reaches 176ºF/80ºC. Let cool completely, and refrigerate overnight. Heat up mold a bit, flip and de-mold. Remove parchment paper and keep refrigerated until ready to serve.

Plated Lasagna

Cut lasagna block into 7 ounces/200g neat portions. In a hot and preferably non-stick pan, sear lasagna in butter 4 minutes on each side. Enjoy!

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