Imported from TikTok

Autumn Butternut Squash, Mushroom and Spinach Lasagna

Name: Autumn Butternut Squash, Mushroom and Spinach Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 Butternut squash (A piece, cut into small pieces; exact quantity/weight not specified); 1 Sautéed mushrooms (One panful; the creator used the Grand Frais version with parsley); 1 Spinach (A generous handful); Lasagna sheets (Quantity not specified); Béchamel sauce (Quantity not specified; 3 generous ladlefuls are used to blend with the butternut squash, then the rest is used for the layers and topping); Grated cheese (For the topping; quantity not specified); Grated mozzarella (For the topping; quantity not specified); Olive oil (A drizzle for sautéing the butternut squash and another for the mushrooms); 2 tsp Salt (1 tsp for the butternut squash and 1 tsp for the mushrooms); 2 tsp Pepper (1 tsp for the butternut squash and 1 tsp for the mushrooms); 1 tsp Paprika; 1 tsp Garlic powder; Water (A little / a small amount of water to help cook the butternut squash)

Recipe by @lesdelicesdenadha @lesdelicesdenadha · TikTok

Imported by roux julien on SeeMeCook

Vegetarian lasagna with layers of mushrooms and spinach, topped with a béchamel sauce made smooth and creamy with blended butternut squash. The top is browned with grated cheese and mozzarella.

6 servings80 minItalian

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Ingredients

1 Butternut squash (A piece, cut into small pieces; exact quantity/weight not specified)
1 Sautéed mushrooms (One panful; the creator used the Grand Frais version with parsley)
1 Spinach (A generous handful)
Lasagna sheets (Quantity not specified)
Béchamel sauce (Quantity not specified; 3 generous ladlefuls are used to blend with the butternut squash, then the rest is used for the layers and topping)
Grated cheese (For the topping; quantity not specified)
Grated mozzarella (For the topping; quantity not specified)
Olive oil (A drizzle for sautéing the butternut squash and another for the mushrooms)
2 tsp Salt (1 tsp for the butternut squash and 1 tsp for the mushrooms)
2 tsp Pepper (1 tsp for the butternut squash and 1 tsp for the mushrooms)
1 tsp Paprika
1 tsp Garlic powder
Water (A little / a small amount of water to help cook the butternut squash)

Steps

1
Cut the butternut squash into small pieces.
2
Sauté the butternut squash in a pan with a drizzle of olive oil. Season with 1 tsp salt and 1 tsp pepper.
3
Add a small amount of water, cover, and cook gently until the butternut squash is very tender.
4
In another pan, sauté the mushrooms with a drizzle of olive oil.
5
Season the mushrooms with 1 tsp salt, 1 tsp pepper, the paprika, and the garlic powder.
6
Add the spinach to the mushrooms, stir, and cook for about 5 minutes.
7
Prepare the béchamel sauce.
8
Place the cooked butternut squash in a blender with 3 generous ladlefuls of béchamel sauce and blend until smooth.
9
Pour the butternut squash mixture into the remaining béchamel sauce and mix well.
10
Spread 2 generous ladlefuls of the butternut squash béchamel sauce over the bottom of a baking dish.
11
Add a layer of lasagna sheets, followed by some béchamel sauce and part of the mushroom and spinach mixture.
12
Repeat the layering in the same way to make 3 layers in total.
13
Finish with a generous layer of béchamel sauce, then add the grated cheese and grated mozzarella.
14
Bake at 180 °C for about 25 minutes, until the top is well browned. Serve when ready.

Notes

The exact quantities of butternut squash, mushrooms, lasagna sheets, béchamel sauce, cheese, oil, and water are not specified. The recipe does not specify the butternut squash cooking time; cook it until tender. The béchamel sauce should be prepared, but its recipe is not provided.