Ultra-Creamy Butternut Squash Lasagna

Ingredients

• 1 butternut squash (large; peeled and cut into slices approximately 0.5 cm thick)
• 3 boules mozzarella
• 300 g grated Parmesan (reserve some for finishing the layers)
• 8 tranches prosciutto
• salt (to taste, for seasoning the béchamel and layers)
• pepper (to taste, for seasoning the béchamel and layers)
• 1 L milk
• 3 c. à s. cornstarch (corn starch)
• 0.5 c. à c. nutmeg

Steps

1. 1

   Preheat the oven to 220 °C. Peel the butternut squash with a vegetable peeler, then cut it into thin slices approximately 0.5 cm thick.

2. 2

   Arrange the butternut slices on a baking sheet and bake for 15 to 20 minutes.

3. 3

   Meanwhile, combine the milk, cornstarch, nutmeg, salt, and pepper.

4. 4

   Heat the mixture, stirring, until a creamy béchamel forms.

5. 5

   In a baking dish, spread a layer of béchamel.

6. 6

   Add a layer of butternut squash and season with salt and pepper.

7. 7

   Add slices of prosciutto, followed by the mozzarella and Parmesan.

8. 8

   Repeat the layers in the same order until all the ingredients have been used.

9. 9

   Finish with a layer of béchamel and grated Parmesan.

10. 10

    Bake for 30 minutes, until the gratin is nicely golden and meltingly tender.

Notes

The description specifies prosciutto, while the video mentions slices of ham. The recipe states that the béchamel is butter-free. The squash slices bake for 15 to 20 minutes, followed by 30 minutes of baking for the gratin. The description does not specify the weight of the squash or the mozzarella balls; the corresponding nutritional values are estimated. The amounts of salt and pepper are not specified.

Nutrition per serving

• main course
• autumn
• comfort food
• oven-baked
• vegetarian
• butter-free