How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lasagna With Roasted Kabocha Squash and Bechamel?

You need 10 ingredients. The key ingredients include: 3 pounds kabocha squash, 3 tablespoons extra virgin olive oil, 3 tablespoons minced shallot or onion, 3 tablespoons sifted all-purpose flour, and more.

Is Lasagna With Roasted Kabocha Squash and Bechamel suitable as pasta & noodles?

Yes, Lasagna With Roasted Kabocha Squash and Bechamel falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Lasagna With Roasted Kabocha Squash and Bechamel?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lasagna With Roasted Kabocha Squash and Bechamel Recipe

Name: Lasagna With Roasted Kabocha Squash and Bechamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds kabocha squash; 3 tablespoons extra virgin olive oil; 3 tablespoons minced shallot or onion; 3 tablespoons sifted all-purpose flour; 3 cups low-fat milk (1 percent); Salt and freshly ground pepper; Pinch of freshly grated nutmeg; 2 tablespoons chopped fresh sage; 1/2 pound no-boil lasagna noodles (or a little more, depending on the size of your lasagna pan); 4 ounces Parmesan cheese, grated (1 cup)

Lasagna With Roasted Kabocha Squash and Bechamel

Eats Now Editorial Team · 590 kcal · Pasta & Noodles

1
Preheat the oven to 425 degrees.
2
Line a baking sheet with foil.
3
Cut the squash into big chunks, brush the exposed flesh with 1 tablespoon of the olive oil and place on the baking sheet.
4
Bake 45 minutes or until squash is tender enough to be pierced through to the skin with a paring knife.
5
Remove from the heat and allow to cool until you can handle it, then cut away the skin and cut in thin slices.
6
Turn the oven down to 350 degrees
7
While the squash is in the oven, make the bechamel.
8
Heat the remaining oil over medium heat in a heavy medium saucepan.
9
Add the shallot or onion and cook, stirring, until it has softened, about 3 minutes.
10
Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned.
11
It should have the texture of wet sand.
12
Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken.
13
Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste.
14
Season with salt, pepper and nutmeg.
15
Strain while hot into a large measuring cup or a medium bowl and stir in 1/4 cup of the Parmesan and 1 tablespoon of the sage
16
Preheat the oven to 350 degrees.
17
Oil a rectangular baking dish.
18
Spread a spoonful of bechamel over the bottom.
19
Top with a layer of lasagna noodles.
20
Spread a thin layer of the bechamel over the noodles.
21
Top with half the squash.
22
Season the squash with salt and pepper and sprinkle with Parmesan.
23
Repeat the layers, ending with a layer of lasagna noodles topped with bechamel and Parmesan.
24
Sprinkle the remaining sage over the top.
25
Make sure the noodles are well coated with bechamel so they will soften during baking
26
Cover the baking dish tightly with foil and place in the oven.
27
Bake 40 minutes, until the noodles are tender and the mixture is bubbling.
28
Uncover and, if you wish, bake another 5 to 10 minutes until the top begins to brown.
29
Remove from the heat and allow to sit for 5 minutes before serving

Lasagna With Roasted Kabocha Squash and Bechamel

How did you like this recipe?

Frequently Asked Questions