Butternut Squash and Hazelnut Lasagne Recipe

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Ingredients:

Serving

1 large onion, chopped
3 tbsp unsalted butter
3 lb butternut squash, peeled, seeded , and cut into 1/2-inch pieces
1 tsp minced garlic
1 tsp salt
1/4 tsp white pepper
2 tbsp chopped fresh flat-leaf parsley
4 tsp chopped fresh sage
1 cup hazelnuts (4 oz), toasted , loose skins rubbed off with a kitchen towel, and coarsely chopped
1 tsp minced garlic
3 tbsp unsalted butter
5 tbsp all-purpose flour
5 cups milk
1 bay leaf (not california )
1 tsp salt
1/8 tsp white pepper
1/2 lb fresh mozzarella, coarsely grated (2 cups)
1 cup finely grated parmigiano-reggiano (3 oz)
12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)

Directions:

Make filling: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic, salt, and white pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in parsley, sage, and nuts. Cool filling.
Make sauce while squash cooks: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and white pepper and remove from heat. Discard bay leaf. (Cover surface of sauce with wax paper if not using immediately.)
Assemble lasagne: Preheat oven to 425°F.
Toss cheeses together. Spread 1/2 cup sauce in a buttered 13- by 9- by 2-inch glass baking dish (or other shallow 3-quart baking dish) and cover with 3 pasta sheets, leaving spaces between sheets. Spread with 2/3 cup sauce and one third of filling, then sprinkle with a heaping 1/2 cup cheese. Repeat layering 2 more times, beginning with pasta sheets and ending with cheese. Top with remaining 3 pasta sheets, remaining sauce, and remaining cheese.
Tightly cover baking dish with buttered foil and bake lasagne in middle of oven 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
Cooks' note: · Filling and sauce can be made 1 day ahead and kept separately, covered and chilled. Bring to room temperature before assembling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	537.58 Kcal (2251 kJ)
Calories from fat	243.11 Kcal
		% Daily Value*
Total Fat	27.01g	42%
Cholesterol	54.17mg	18%
Sodium	1239.47mg	52%
Potassium	1350.1mg	29%
Total Carbs	50.13g	17%
Sugars	16.91g	68%
Dietary Fiber	8.16g	33%
Protein	29.2g	58%
Vitamin C	52.6mg	88%
Vitamin A	2.4mg	80%
Iron	3.5mg	20%
Calcium	765.3mg	77%

Amount Per 100 g
Calories	97.33 Kcal (408 kJ)
Calories from fat	44.02 Kcal
		% Daily Value*
Total Fat	4.89g	42%
Cholesterol	9.81mg	18%
Sodium	224.4mg	52%
Potassium	244.43mg	29%
Total Carbs	9.08g	17%
Sugars	3.06g	68%
Dietary Fiber	1.48g	33%
Protein	5.29g	58%
Vitamin C	9.5mg	88%
Vitamin A	0.4mg	80%
Iron	0.6mg	20%
Calcium	138.6mg	77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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