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Squash and Chestnut Lasagna
Squash and Chestnut Lasagna

Squash and Chestnut Lasagna
A fine-dining vegetarian lasagna with layers of roasted squash, chestnuts, and béchamel.
Squash and Chestnut Lasagna
Ingredients:
1
Servings
  • 250
    g
     butternut squash
  • 80
    g
     chestnut
  • 0.2
    item
     onion
  • 1
    clove
     garlic
  • 15
    g
     butter
  • 15
    g
     flour
  • 150
    ml
     milk
  • 0.3
    tsp
     nutmeg
  • 1
    tsp
     sage
  • 2
    item
     lasagna sheet
  • 20
    g
     gruyere cheese
  • 1
    tbsp
     olive oil
Preparation Time: 45 minutes
Cooking Time: 60 minutes
Squash and Chestnut Lasagna
Instructions:
  1. Preheat oven to 200°C.
  2. Peel and dice the squash into 1cm cubes. Roughly chop the chestnuts. Thinly slice the onion and finely mince the garlic.
  3. Toss the squash with 1 tbsp olive oil, salt, pepper, sage and roast in the oven for 25 minutes, until tender.
  4. While the squash is roasting, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook for 5 minutes until the sauce has thickened.
  5. Season the sauce with salt, pepper, and nutmeg. Remove from the heat and set aside.
  6. In a baking dish, layer some béchamel sauce, then lasagne sheet. Top with half the squash and chestnuts and a little more sauce.
  7. Add another layer of lasagne sheet and top with remaining squash, chestnuts and sauce.
  8. Finish with a layer of lasagne sheets and top with the remaining béchamel sauce, then sprinkle over the gruyere.
  9. Bake in the oven for 30 minutes until golden and bubbling. Let it stand for 5 minutes before serving.
Nutrition Per Serving 643 g Per 100g
Energy 612.3 kcal 95 kcal
Protein 17.3 g 2.7 g
Fibre 10.4 g 1.6 g
Salt 0.3 g 0.0 g
Sugar 23.1 g 3.6 g
Carbohydrates 103.9 g 16.2 g
Fat 15.8 g 2.5 g
Environmental Per Serving 643 g Per 100g
CO2 0.8 kg 0.1 kg
Water 523.5 l 81.4 l
  • 250
    g
     butternut squash
  • 80
    g
     chestnut
  • 0.2
    item
     onion
  • 1
    clove
     garlic
  • 15
    g
     butter
  • 15
    g
     flour
  • 150
    ml
     milk
  • 0.3
    tsp
     nutmeg
  • 1
    tsp
     sage
  • 2
    item
     lasagna sheet
  • 20
    g
     gruyere cheese
  • 1
    tbsp
     olive oil
1
Servings
0

Preheat oven to 200°C.

Peel and dice the squash into 1cm cubes. Roughly chop the chestnuts. Thinly slice the onion and finely mince the garlic.

Toss the squash with 1 tbsp olive oil, salt, pepper, sage and roast in the oven for 25 minutes, until tender.

While the squash is roasting, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook for 5 minutes until the sauce has thickened.

Season the sauce with salt, pepper, and nutmeg. Remove from the heat and set aside.

In a baking dish, layer some béchamel sauce, then lasagne sheet. Top with half the squash and chestnuts and a little more sauce.

Add another layer of lasagne sheet and top with remaining squash, chestnuts and sauce.

Finish with a layer of lasagne sheets and top with the remaining béchamel sauce, then sprinkle over the gruyere.

Bake in the oven for 30 minutes until golden and bubbling. Let it stand for 5 minutes before serving.

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