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Lasagnes à la butternut et ricotta

1h 10m
Serves 1
tiktok.com

Lasagnes à la butternut et ricotta

tiktok.com
1h 10m
Serves 1

Directions

  1. 1Peel and cut the butternut into pieces and then into cubes.
  2. 2Add olive oil, spices, salt, pepper, garlic cloves, and thyme to the butternut.
  3. 3Bake the butternut for about 30-40 minutes at 180°C until tender.
  4. 4In a small saucepan, sauté the onion in 2 tablespoons of olive oil.
  5. 5Add the flour and mix for 1 minute.
  6. 6Gradually pour in the milk until a smooth texture is obtained for the béchamel.
  7. 7Season the béchamel with salt, pepper, and a little nutmeg.
  8. 8Remove from heat and incorporate the ricotta into the béchamel.
  9. 9In an oiled dish, alternate layers: béchamel ricotta, lasagna sheets, butternut, mushrooms and sage, parmesan, and béchamel ricotta until the dish is full.
  10. 10Finish with a layer of béchamel and parmesan.
  11. 11Bake at 180°C (fan oven) for 35 to 40 minutes until golden and melted.
  12. 12Let rest for 5 to 10 minutes before serving.

Ingredients

  • 1 butternut
  • 250 g ricotta
  • 150 g mushrooms
  • 8 lasagna sheets
  • 10 lasagna sheets
  • 1 onion
  • 3 garlic cloves
  • 80 g grated parmesan
  • 400 ml milk or vegetable drink
  • 2 c. à soupe flour
  • 2 c. à soupe olive oil
  • salt
  • pepper
  • nutmeg
  • sage leaves
  • thyme

Equipment

ovendishsmall saucepan

Tips

  • For a lactose-free version, replace ricotta with silken tofu mixed with a little nutritional yeast.
  • For a more autumnal taste, add some crushed walnuts on top before baking.
  • Let rest for 5 to 10 minutes before serving.

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