BUTTERNUT SQUASH AND HAZELNUT LASAGNE
Categories Nut Pasta Vegetable Bake Christmas Vegetarian Buffet Casserole/Gratin Butternut Squash Fall Winter Hazelnut Gourmet
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Make filling:
- Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
- Make sauce while squash cooks:
- Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)
- Assemble lasagne:
- Preheat oven to 425°F.
- Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
- Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
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Evelia Green
[email protected]Meh.
Asiphumze Matsheku
[email protected]Not bad.
Madhu Maharjan
[email protected]I'll definitely make this again.
Kohulan Kohul
[email protected]Delicious!
Pami Mela
[email protected]This lasagna was easy to make and very flavorful. I will definitely be making it again.
Alexandra Carrillo
[email protected]I'm not a big fan of butternut squash, but I loved this lasagna! The hazelnuts and béchamel sauce really made it.
sekatawa vicent
[email protected]This lasagna is a great way to use up leftover butternut squash. I also added some roasted Brussels sprouts, and it was delicious.
Nancy Alegwa
[email protected]I had some trouble finding butternut squash at my local grocery store, but I was able to find it at a farmers market. The lasagna was worth the effort!
MD SHIPON SK
[email protected]This lasagna was a bit too rich for my taste, but my husband loved it. I think next time I'll use less cheese.
Emon Talukdar
[email protected]I love this recipe! It's so easy to make and always turns out great. The butternut squash and hazelnuts are a perfect match.
MD Ariyan Arman
[email protected]This lasagna was delicious! I made it for a potluck and it was a big hit. The butternut squash and hazelnuts were a unique and tasty combination.
Kamala Sharma
[email protected]I've made this lasagna twice now and it's become a new favorite. The butternut squash and hazelnuts are a great combination, and the béchamel sauce is creamy and flavorful. Highly recommend!
Correen Denman
[email protected]This butternut squash lasagna was a hit with my family! The flavors were rich and comforting, and the hazelnuts added a nice crunch. I will definitely be making this again.