Squash and mozzarella lasagne without olives
Squash and ricotta lasagne with béchamel and a mozzarella web topping, without olive spiders.
Active time40 min
Cooking1 h
Total1 h 30 minResting : 10 min
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Ingredients
- 800 g butternut squash
- 40 g butter
- 500 ml milk
- 180 g grated mozzarella
- 250 g ricotta
- 300 ml water
- 40 g wheat flour
- 250 g dried oven-ready lasagne sheets
- 4 g salt
Preparation
Peel and deseed the squash, then cut the flesh into small cubes. Preheat the oven to 180 degrees Celsius. Cut the squash into small cubes and cook in the water, covered, for 15 minutes. Drain and mash with the ricotta and half the salt.
800 g butternut squash250 g ricotta300 ml water4 g salt- oven
- saucepan
- knife
- colander
- fork
While the squash is cooking, melt the butter, add the flour and stir for 1 minute. Gradually add the milk, cook for 5 minutes until thickened and add the remaining salt.
40 g butter500 ml milk40 g wheat flour- saucepan
- whisk
Layer the béchamel, lasagne sheets and squash alternately in a dish, finishing with béchamel. Arrange the grated mozzarella in lines and circles to make a web.
180 g grated mozzarella250 g dried oven-ready lasagne sheets- dish
Bake for 35 minutes, until the pasta is tender.
- oven
Rest the lasagne for 10 minutes before serving.
- dish
- knife
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration