With the arrival of autumn and the return of cooler weather, there's nothing like a comforting dish to warm you up. This rich and flavorful lasagna highlights butternut squash. Mixed with eggplants, a creamy béchamel sauce, and melted cheeses, it's a true autumnal delight that will satisfy your taste buds.
INGREDIENTS
Butternut squash: 1
Eggplant: 2
Yellow onion: 100 g
Garlic: 2 cloves
Canned crushed tomatoes: 2 tbsp
Vegetable broth: 200 ml
Goat cheese: 80 g
Tex-Mex cheese blend: 300 g
Lasagna sheets
Flour: 15 g
Milk: 1 cup
Butter: 15 g
Paprika: 1 tsp
Cumin: 1 tsp
Salt and pepper
Flat-leaf parsley: for garnish
INSTRUCTIONS
1. Preheat the oven to 400°F (200°C).
2. Peel, deseed, and cut the butternut squash into chunks. Cut the onion and garlic cloves into pieces.
3. Place them on a baking sheet lined with parchment paper and roast in the oven for 30 minutes, flipping occasionally.
4. Slice the eggplant into rounds and set aside.
5. Prepare the béchamel sauce: In a saucepan, melt the butter, add the flour, and stir until golden brown. Gradually add the milk while stirring constantly. Add paprika and a bay leaf.
6. Once the roasted vegetables are done, transfer them to a saucepan with a drizzle of oil, paprika, cumin, crushed tomatoes, salt, and pepper. Cook for 5 minutes.
7. Add the vegetable broth and a cup of water, let it simmer until reduced.
8. Blend the mixture and set aside.
9. Assemble the lasagna: Layer in the following order: 1- butternut sauce, 2- béchamel sauce, 3- lasagna sheets, 4- eggplants, 5- crumbled goat cheese and Tex-Mex cheese. Repeat.
10. Once assembled, sprinkle cheese on top and cover with aluminum foil. Bake in the oven for 1 hour.
11. After baking, sprinkle chopped flat-leaf parsley over the dish.
Enjoy your meal!
