Main courses

Squash and mushroom lasagna

Squash and mushroom lasagna

For 8-10 peope

Difficulty : easy

Price : medium

Preparation time : 30 minutes

Cooking time : 1 hour

Ingredients

For the squash 

  • 900 g of squash
  • 2 tablespoons of olive oil
  • Salt
  • Pepper

For the mushrooms

  • 20 g of butter
  • 1 onion
  • 600 g of fresh button mushrooms

For the béchamel sauce

  • 120 g of butter
  • 180 g of flour
  • 1.5 l of milk
  • 1/2 teaspoon of ground nutmeg
  • 12 sage leaves

For assembling

  • Butter for the baking dish
  • 10 large lasagna sheets
  • 5–6 sage leaves
  • 175 g of diced mozzarella

Ustensils

Preparing the squash

Cut your squash into cubes and place them on a baking sheet lined with parchment paper.

Drizzle the 2 tablespoons of olive oil over the squash, then season with salt and pepper.

Bake for 30 minutes.

Preparing the mushrooms

Melt the butter in a frying pan.

Add the peeled and sliced onion, then after 2 minutes, add the peeled and sliced mushrooms. Season with salt and pepper.

Cook for a full 10 minutes.

Preparing the béchamel sauce

Melt the butter over low heat in a saucepan.

Add the flour and mix well.

Pour in the cold milk, add salt, pepper, and grated nutmeg. Cook over medium heat, whisking continuously until thickened.

Finally, add the finely chopped sage.

Assembling

Preheat your oven to 200 degrees Celsius (392°F).

Butter your baking dish.

Pour a ladle of sage béchamel into the dish and spread it roughly.

Place two lasagna sheets at the bottom of the dish.

Add the first layer of squash cubes (half of what you have). Pour a little béchamel over them.

Place two more lasagna sheets on top.

Add the first layer of mushrooms (also half). Pour a little béchamel over them.

Place two more lasagna sheets on top.

Repeat with a second layer of squash and mushrooms.

Finish by placing the last two lasagna sheets on top.

Pour the remaining béchamel over the top and spread it. Then add the remaining sage leaves and sprinkle with mozzarella cubes.

Bake for 25 to 30 minutes.

Plat à four inox rectangulaire

More about Emma :

Emma, Casserole & Chocolat
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After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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