Ingredientes para Roasted Butternut Squash And Goats Cheese Lasagne
- 1 medium butternut squash, peeled, seeded, and cubed (about 1.5 lbs)
- Olive Oil
- Fennel Seed
- Fresh Thyme
- Salt
- Fresh Ground Black Pepper
- Nutmeg
- Fresh Sage Leaf
- Garlic Clove
- Leek
- Onion
- Red Pepper
- Fresh Spinach
- Goat Cheese
- Fresh Nutmeg
- Salt And Pepper
- Bechamel Sauce
- Whole Milk
- Carrots
- Thyme
- Parsley Sprig
- Peppercorns
- Cheddar Cheese
- Parmesan Cheese
- Sage
- Salt And Black Pepper
- Butter
- Flour
- Pine Nuts
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Cómo preparar Roasted Butternut Squash And Goats Cheese Lasagne
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- While squash roasts, prepare the tomato sauce: Heat remaining olive oil in a pan over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more.
- Pour in tomato sauce and simmer for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
- Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
- Layer 3-4 lasagna sheets over the sauce.
- Spread half of the roasted butternut squash over the pasta.
- Sprinkle half of the goat cheese over the squash.
- Repeat layers: sauce, pasta, squash, goat cheese.
- Top with remaining lasagna sheets, remaining tomato sauce, and mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until cheese is melted and bubbly and the lasagna is heated through.
- Let stand for 10-15 minutes before serving. Garnish with fresh basil leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
68g
Fat
117g
Carbs
16g
