Butternut squash, Goat Cheese and Spinach Lasagna
Ingredients
- About 10 Lasagna sheets
- Salt and black pepper
- 100 g grated goated cheese
FOR THE BUTTERNUT PURÉE
- 1 butternut squash (about 800g)
- 150 g fresh goat cheese
- 1 dry goat's cheese or a goat's cheese log
- 1 small onion
- 1/4 liter vegetable stock
- Olive oil
FOR THE SPINACH BECHAMEL
- 60 g unsalted butter
- 2 pressed garlic cloves
- 5 dried sage leaves
- 1 sprig of rosemary
- 30 g flour
- 1/2 liter milk
- 1/4 liter vegetable stock
- 1/4 teaspoon grated nutmeg
- 120 g baby spinach
Instructions
- In a large salad bowl, mix the diced butternut squash with the olive oil, salt and pepper. Place in a glass dish and bake for 25 to 30 minutes, stirring occasionally. The squash should be very tender. Then mash into a puree. Add the cream cheese and 1/2 of goat cheese cut into small pieces, both at room temperature. Add salt and pepper.
- Prepare the béchamel: melt the butter in a large saucepan over medium heat. Add the pressed garlic, sage leaves, rosemary and continue cooking until the butter begins to brown, about 2 to 3 minutes. Remove the herbs then gradually incorporate the sifted flour. Stir then gradually pour in the milk and warm broth, whisking constantly. Add the nutmeg, salt and pepper.Add the 2nd goat cheese and stir until melted, over low heat. Add the spinach and toss quickly (the still tangy sauce should cook it almost instantly). Remove from heat and set aside.
- Preheat the oven to 190°C.Butter a gratin dish of about 20 centimeters. Spread a layer of spinach béchamel on the bottom, cover with a layer of pumpkin and goat cheese purée and a layer of lasagna sheets. Repeat the operation 3 more times and finish with a layer of béchamel. Sprinkle with grated cheese and bake for 40 minutes or until the lasagna is golden brown on the surface.Remove from the oven and let stand 5 minutes before serving, accompanied by a green salad.Bon appetit and bon appetit!