1Peel and cut the butternut into pieces and then into cubes.
2Peel and cut the butternut into pieces and then into cubes.
3Peel and cut the butternut into pieces and then into cubes.
4Add olive oil, spices, salt, pepper, garlic cloves, and thyme to the butternut.
5Add olive oil, spices, salt, pepper, garlic cloves, and thyme to the butternut.
6Add olive oil, spices, salt, pepper, garlic cloves, and thyme to the butternut.
7Bake the butternut for about 30-40 minutes at 180°C until tender.
8Bake the butternut for about 30-40 minutes at 180°C until tender.
9Bake the butternut for about 30-40 minutes at 180°C until tender.
10In a small saucepan, sauté the onion in 2 tablespoons of olive oil.
11In a small saucepan, sauté the onion in 2 tablespoons of olive oil.
12In a small saucepan, sauté the onion in 2 tablespoons of olive oil.
13Add the flour and mix for 1 minute.
14Add the flour and mix for 1 minute.
15Add the flour and mix for 1 minute.
16Gradually pour in the milk until a smooth texture is obtained for the béchamel.
17Gradually pour in the milk until a smooth texture is obtained for the béchamel.
18Gradually pour in the milk until a smooth texture is obtained for the béchamel.
19Season the béchamel with salt, pepper, and a little nutmeg.
20Season the béchamel with salt, pepper, and a little nutmeg.
21Season the béchamel with salt, pepper, and a little nutmeg.
22Remove from heat and incorporate the ricotta into the béchamel.
23Remove from heat and incorporate the ricotta into the béchamel.
24Remove from heat and incorporate the ricotta into the béchamel.
25In an oiled dish, alternate layers: béchamel ricotta, lasagna sheets, butternut, mushrooms and sage, parmesan, and béchamel ricotta until the dish is full.
26In an oiled dish, alternate layers: béchamel ricotta, lasagna sheets, butternut, mushrooms and sage, parmesan, and béchamel ricotta until the dish is full.
27In an oiled dish, alternate layers: béchamel ricotta, lasagna sheets, butternut, mushrooms and sage, parmesan, and béchamel ricotta until the dish is full.
28Finish with a layer of béchamel and parmesan.
29Finish with a layer of béchamel and parmesan.
30Finish with a layer of béchamel and parmesan.
31Bake at 180°C (fan oven) for 35 to 40 minutes until golden and melted.
32Bake at 180°C (fan oven) for 35 to 40 minutes until golden and melted.
33Bake at 180°C (fan oven) for 35 to 40 minutes until golden and melted.
34Let rest for 5 to 10 minutes before serving.
35Let rest for 5 to 10 minutes before serving.
36Let rest for 5 to 10 minutes before serving.
Ingredients
1 butternut
1 butternut
1 butternut
250 g ricotta
250 g ricotta
250 g ricotta
150 g mushrooms
150 g mushrooms
150 g mushrooms
8 lasagna sheets
8 lasagna sheets
8 lasagna sheets
10 lasagna sheets
10 lasagna sheets
10 lasagna sheets
1 onion
1 onion
1 onion
3 garlic cloves
3 garlic cloves
3 garlic cloves
80 g grated parmesan
80 g grated parmesan
80 g grated parmesan
400 ml milk or vegetable drink
400 ml milk or vegetable drink
400 ml milk or vegetable drink
2 c. à soupe flour
2 c. à soupe flour
2 c. à soupe flour
2 c. à soupe olive oil
2 c. à soupe olive oil
2 c. à soupe olive oil
salt
salt
salt
pepper
pepper
pepper
nutmeg
nutmeg
nutmeg
sage leaves
sage leaves
sage leaves
thyme
thyme
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.