Roasted Butternut Squash Lasagna – Bruno Albouze

Roasted Butternut Squash Lasagna – Bruno Albouze

foreign turn would be so proud of my roasted butternut squash lasagna I really love this vibrant Orange among the most appreciated fall vegetables are sweet potatoes squashes beets turnips carrots and so on and carrots actually is a great addition to many pumpkin recipes I mean I like to add a couple it’s going to embellish and improve the mouth feel of our lasagna alrighty let’s get to work as you can witness I’m taking care of the carrots so you want to peel them trim and cut into three millimeter thick slices using a sharp chef knife or if you are used to and I mean it use your mandolina then cook carrots in salted water for about 10 minutes you want to keep them slightly firm cool drain and set aside so for this fall lasagna recipe you want to pick the best squash varieties among these are radicary and honey nut squash Honey Nut looks like a baby butternut squash but about half the size and twice the sweetness so first you want to rinse in the water your squashes making sure that there is no dirt left on the skin then split in half remove the seeds cut into large wedges or chunks and don’t waste the goodness inside the pumpkins clean them up toss the seeds in a bowl with oil salt and spices and roast in the oven for about 25 minutes you know most squashes especially those are at their best roasted not boiled keep it simple just rub squashes in grapeseed oil and season with a little bit of gray salt and add a couple of herbs such as Rosemary and bay leaf roast at 400 degrees Fahrenheit 200 Celsius for 45 minutes scoop out the pulp and you definitely want to save the red curry squash skin it’s delicious chop and combine with a roasted pulp look this roasted squash mixture right there would be an excellent base for your pumpkin pie trust me once you have tried this out you will never go back to Canada pumpkin puree turn this mixture into a thick slab then it’s gonna go in the freezer to get firm enough and then cut into three equal portions and freeze again until we’ll be ready to build our lasagna next I’m going to mince some shallots and dice out smoked bacon then I’m going to throw everything in a hot pan along with a chunk of butter and seasoned with a fresh thyme salt and pepper and cook on medium heat for 12 minutes or so stirring every so often next the sauce that’s going to be a luscious Bechamel and hence with Parmigiano-Reggiano and mascarpone in a saucepan you want to make a roux first melt the butter add flour and cook for 2 minutes then add the lukewarm milk bring to a boil and cook for 2 minutes then add parmigiano Mascarpone cheese and season with salt pepper and Nutmeg to taste let it cool and right before using it give a buzz it’ll be much easier to spread well it looks like we are ready to build up our pumpkin lasagna lasagna so the first layer it’s going to be the Bechamel followed by some of the shallots bacon mixture then we’re going to add the first layer of pasta sheets and by the way I’m using this Pullman loaf pan because once baked it’s going to be demolded and cut into neat portions you’ll see what I am talking about and remember lasagna are best eaten the following day now you want to insert the first Frozen Butternut layer followed by another pasta sheets more Bechamel and shallot bacon mixture a layer of carrots Bechamel again pasta another Butternut layer pasta again Bechamel shallots carrots and repeat until dawn lasagna lasagna is a coronary Masterpiece that boasts the layers of decadent pasta robust tomato sauce Rich meat creamy cheese and aromatic herbs this is the proof that lasagna is a versatile dish that can be customized to include a wide range of seasonal ingredients bake at 330 degrees Fahrenheit 160 Celsius for one hour let cool completely and place your lasagna in a refrigerator overnight demold remove the parchment paper and cut into seven ounces 200 grams portions when ready to serve heat up a frying pan and add some butter look at that it looks absolutely fabulous see your lasagna for about 4 minutes on each side can you hear that the girl shot the butter is singing to get this fabulous recipe go to my website Bruno albus.com if you liked the video please give me a thumbs up and click to the Subscribe button down below have a gorgeous day see you very soon thank you

The taste of Autumn. Layers of goodness, this daring lasagna version offers unexpected results. Check this out: 3 delightful roasted red curry and honey nut squashes layers enclosed in fresh pasta sheets, luscious mascarpone-parmigiano béchamel, smoked bacon shallot and carrots…😋

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