# Lasagnes à la butternut et ricotta

A truly amazing butternut ricotta lasagna dish, with a light béchamel and generous parmesan.

- Total time: 70 min
- Cuisine: Italian
- Category: Dinner
- Language: fr

## 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

## Instructions

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

## Equipment

- oven
- dish
- small 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.

## Source

- Original video: https://www.tiktok.com/@belqisvls/video/7571472932707339542
- Recipe page: https://www.cliprecipe.com/recipe/a7a59f49-c65f-4ddf-b1fa-48caa03c22ab
- Extracted: 2026-04-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt