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