CREAMY AND ROOMY SQUASH LASAGNA — THE GOURMET RECIPE

Nothing better than a dish of squash lasagna, always a great idea this season. This is perfect if you're having guests over or simply want a tasty main dish that you can even freeze for later.

The recipe is simple and very versatile : you can enrich it with other ingredients that go well with squash, such as mushrooms, from the sausage or even the pancetta.

In this version, the fresh sage leaves bring a particular flavor to the squash and therefore to the lasagna. Always add a little inside the filling and on the surface before cooking.

Ingredients

• 12 sheets of dry lasagna
• 1 kg of squash (net weight without peeling)
• 200 g smoked provola (or smoked mozzarella)
• 80 g grated parmesan
• 50 g of type 0 flour
• 500 ml whole milk
• Fresh sage (QS)
• Extra-virgin olive oil (QS)
• Salt and pepper (QS)

Preparation

1. Prepare it oil béchamel : in a small saucepan, heat 2 spoons of olive oil with the flour. Then add the milk, whisking continuously until you obtain a smooth and creamy sauce.
2. Cut it diced squash and cook it over low heat in a pan with a dash of oil, two spoons of water and a few sage leaves for about 15 minutes. Then mash it with a fork, then add salt and pepper.
3. In a gratin dish, spread a little béchamel at the bottom, then place a first layer of dough.
4. Add a few spoonfuls of squash, diced provola, a little parmesan and more béchamel. Repeat until all ingredients are used up.
5. Finish with a layer of dough, béchamel, provola and parmesan. Pour a little milk into the corners to prevent the edges from drying out.
6. Cook in static oven at 200°C for 45 minutes. The lasagna will be even better after a few hours of rest.

Original source: La Cucina Italiana – Lasagna alla zucca: creamy and stringy ricetta