Serves: 4-6
Ingredients:
1 Pack Lasagne Sheets (about 500g), 400g Squash, 1 Onion, 2-3 Garlic Cloves, 500ml Chickenstock, 1 tsp. chopped Parsley, 1 Glass of White Wine, 600ml Milk, 1 knob of Butter, 300g Cheese, 1 Tbsp. of Flour, 2 Bay leafs, Pinch of Nutmeg, Salt & Pepper to taste
Instructions:
Cut the squash into medium-sized chunks and place them in a saucepan with a drizzle of oil. Chop the onions and garlic, then add the onions to the pan. Cook for a few minutes until they soften. Stir in the garlic and pour in the wine. Add chopped parsley, salt, pepper, and stock. Cook until the squash is tender. Blend to your desired consistency, some chunks are okay! Set aside.
For the Béchamel sauce, melt butter in a saucepan, then whisk in the flour. Gradually stir in the milk. Add bay leafs, a pinch of nutmeg, and some salt and pepper. Let it simmer gently for a few minutes, remove bay leafs. Grate your cheese.
Now it’s time to layer! Start with a layer of squash sauce, then a layer of Béchamel sauce, followed by lasagne sheets. Repeat until all ingredients are used, finishing with white sauce and a sprinkle of cheese on top.
Bake in a preheated oven at 180°C for about 25 minutes.
Serving suggestions:
Pairs nicely with garlic bread, homemade chips, spinach, or a fresh salad.
Ann-Sophie’s Tip:
Add layers of spinach or Swiss chard in the lasagne. Carrots are also a great addition to the squash sauce.
Please feel free to modify this dish to suit your taste and make it your own!
