Butternut Squash and Hazelnut Lasagne

Name: Butternut Squash and Hazelnut Lasagne
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf (not California); 1 kilograms butternut squash, peeled, seeded, and cut into 1/2-inch pieces; 5 Tbsps all-purpose flour; 2 Tbsps chopped fresh flat-leaf parsley; 473 milliliters 1/2 lb fresh mozzarella, coarsely grated; 4 teaspoons chopped fresh sage; 1 teaspoon minced garlic; 113 grams cup hazelnuts , toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped; 1 liters milk; 1 large onion, chopped; 85 grams cup finely grated Parmigiano-Reggiano; 1 teaspoon salt; 3 Tbsps unsalted butter; 0 teaspoons white pepper

Butternut Squash and Hazelnut Lasagne might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 594 calories, 26g of protein, and 36g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Mediterranean food. Head to the store and pick up pepper, butter, hazelnuts, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes.

Ingredients you will need

White Pepper

Garlic

Squash

Salt

Remove from heat and stir in parsley, sage, and nuts. Cool filling.

Ingredients you will need

Parsley

Nuts

Sage

Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute.

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Butter

Garlic

Equipment you will use

Sauce Pan

Whisk in flour and cook roux, whisking, 3 minutes.

Ingredients you will need

All Purpose Flour

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Whisk

Add milk in a stream, whisking.

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Milk

Equipment you will use

Whisk

Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes.

Ingredients you will need

Bay Leaves

Equipment you will use

Whisk

Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)

Ingredients you will need

White Pepper

Bay Leaves

Sauce

Salt

Equipment you will use

Wax Paper

Whisk

Preheat oven to 425°F.

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Oven

Toss cheeses together.

Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets.

Ingredients you will need

Lasagne Noodles

Sauce

Equipment you will use

Glass Baking Pan

Baking Pan

Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.

Ingredients you will need

Lasagne Noodles

Cheese