CREAMY WHITE LASAGNA WITH ROASTED SQUASH, FRESH PASTA AND PARMESAN BÉCHAMEL.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 15 minutes
- Servings: 8
INGREDIENTS
Fresh Pasta Dough
- 400 g 00 flour
- 10-12 egg yolks (adjust until dough forms)
- 1 tbsp olive oil
- Pinch of salt
Roasted Squash Purée
- 1 medium squash (butternut, kabocha, etc.), peeled and sliced
- 3-4 tbsp olive oil
- 4 garlic cloves, crushed
- 4-5 sprigs fresh thyme
- Salt, pepper
Parmesan Béchamel
- 1 L whole milk
- 90 g butter
- 90 g flour
- 200 g Parmigiano-Reggiano, grated
- Fresh nutmeg
- Salt, white pepper
Squash Brunoise Filling
- 1 large squash, finely brunoised
- 2 shallots, finely diced
- 3 tbsp olive oil
- 1 sprig rosemary
- Salt, pepper
Cheeses
- 400 g ricotta
- 300 g fresh mozzarella, torn
- Extra Parmigiano-Reggiano, grated
Squash Seed Pesto
Use the squash seed pesto from your previous recipe/video.
PREPARATION
1. Fresh Pasta
Mix flour and salt. Add egg yolks and olive oil. Knead until smooth. Rest 30–60 min. Roll thin sheets. Do not blanch.
2. Squash Purée
Roast squash with olive oil, garlic, thyme, salt and pepper at 400°F (200°C) for 25–35 min. Blend smooth.
3. Parmesan Béchamel
Make a roux with butter and flour. Add warm milk gradually. Cook until thick. Add parmesan, nutmeg, salt, white pepper. Blend if needed.
4. Squash Brunoise
Infuse olive oil with rosemary in a pan. Remove rosemary. Add shallots, sweat gently. Add squash brunoise, season. Cook 5–7 min. Cool.
5. Layering
Grease baking dish. Spread squash purée. Add two layers of raw pasta. Add béchamel + squash purée, brunoise, ricotta, mozzarella, parmesan, pesto. Repeat. Finish with béchamel, parmesan and pesto.
6. Bake
Cover with foil. Bake at 375°F (190°C) for 25 min. Uncover, bake 15–20 min more. Rest 15 min before slicing.
By Laurent Dagenais