Lasagna With Roasted Kabocha Squash and Béchamel
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds kabocha squash
- 3tablespoons extra virgin olive oil
- 3tablespoons minced shallot or onion
- 3tablespoons sifted all-purpose flour
- 3cups low-fat milk (1 percent)
- Salt and freshly ground pepper
- Pinch of freshly grated nutmeg
- 2tablespoons chopped fresh sage
- ½pound no-boil lasagna noodles (or a little more, depending on the size of your lasagna pan)
- 4ounces Parmesan cheese, grated (1 cup)
Nutritional analysis per serving (8 servings)
341 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 16 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the squash into big chunks, brush the exposed flesh with 1 tablespoon of the olive oil and place on the baking sheet. Bake 45 minutes or until squash is tender enough to be pierced through to the skin with a paring knife. Remove from the heat and allow to cool until you can handle it, then cut away the skin and cut in thin slices. Turn the oven down to 350 degrees
- Step 2
While the squash is in the oven, make the béchamel. Heat the remaining oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until it has softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in ¼ cup of the Parmesan and 1 tablespoon of the sage
- Step 3
Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spread a thin layer of the béchamel over the noodles. Top with half the squash. Season the squash with salt and pepper and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Sprinkle the remaining sage over the top. Make sure the noodles are well coated with béchamel so they will soften during baking
- Step 4
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 5 to 10 minutes until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving
- Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.
Private Notes
Comments
I added a thin layer of ricotta/egg mixture over the bechamel and a scattering of Arugula -- came out great. Oh, also, a little cayenne in the Bechamel!
Delicious. It was not necessary to strain the bechamel sauce.
Great recipe! I sautéed two sausages along with a bunch of chopped kale and added this into each of the layers. It was a nice addition to both the texture and taste.
This recipe benefits from adding way more spices to the bechamel. I used berebere spice mix and it worked well. Also salt the squash prior to roasting. The comments to make more bechamel than called for are very helpful and this recipe definitely needs more bechamel or pre-cooked noodles.
So good! Like many others, I amped up the Béchamel by adding a teaspoon chili crisp, 1/2 tsp onion powder and 1/2 tsp garlic powder in addition to nutmeg, salt and pepper. I cooked the Béchamel for a good fifteen minutes. I did not strain it - too many yummy shallots to lose. I also added a layer of about cup and half of ricotta mixed with egg and dried parsley. I poured a cup of milk on top of the last layer and let the lasagna sit for an hour or so. No hard noodles! Then topped it all with two cups of mozzarella. Let it sit for 15 minutes after baking - it sliced beautifully. Not exactly the original recipe, but oh so yummy!
I don’t think 2 Tbs oil : 3 Tbs flour is the correct ratio for béchamel.