Roasted butternut squash, tangy gorgonzola and a creamy béchamel sauce – this lasagne is autumn comfort food for two. Cottage cheese goes into the squash cream instead of ricotta.

The squash is roasted in the oven with smoked paprika until soft, then blended into a smooth cream. Meanwhile, you cook the béchamel in a saucepan – then it’s time to layer and bake.

Butternut and Gorgonzola Lasagne

Lasagne with roasted butternut squash cream, cottage cheese, gorgonzola, mozzarella and stovetop béchamel, baked in a small dish.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 2 servings

Course: Main Course

Ingredients Equipment Instructions Notes

Ingredients

  

Squash cream

• 350–400 g butternut squash cooked flesh, weighed after roasting
• ½ bunch spring onion greens finely sliced
• 100 g lactose-free cottage cheese drained if needed
• 30 g lactose-free crème fraîche
• 1 tsp olive oil approx. 5 g
• ½ tsp paprika smoked
• salt to taste
• pepper to taste

Béchamel sauce (stovetop)

• 20 g butter
• 20 g wheat flour or spelt flour
• 300 ml lactose-free milk
• 1 pinch nutmeg
• salt to taste
• pepper to taste

For layering

• 80–100 g lasagne sheets spelt, dry, approx. 4–6 sheets depending on size
• 40–50 g gorgonzola in small pieces
• 80 g mozzarella grated
• 20 g Parmesan grated

Equipment

• 1 baking tray
• 1 saucepan
• 1 whisk
• 1 blender or stick blender
• 1 baking dish 15 × 20 cm

Instructions

 

Squash cream

1. Preheat the oven to 190 °C (conventional, top and bottom heat).
2. Halve the butternut squash and remove the seeds. Season the cut surfaces with olive oil, paprika, salt and pepper.
3. Bake cut side up on a tray for about 40–45 minutes until the flesh is soft.
4. Scoop out 350–400 g of the cooked flesh. Blend until smooth with the cottage cheese and crème fraîche.
5. Stir in the spring onion greens and season well. The cream should be easy to spread – if needed, stir in 2–3 tbsp milk or water.

Béchamel sauce

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1–2 minutes without letting it brown.
3. Gradually add the milk, stirring constantly. Simmer gently for about 5–8 minutes.
4. Season with salt, pepper and nutmeg. Keep it on the runny side for dry lasagne sheets.

Layering and baking

1. Turn the oven down to 180 °C (conventional, top and bottom heat). Spread a little béchamel in the dish.
2. Lay dry lasagne sheets on top. Layer squash cream, gorgonzola, some mozzarella and béchamel alternately – ideally three layers of pasta.
3. Finish with lasagne sheets, plenty of béchamel, the remaining mozzarella and the parmesan.
4. Cover the dish loosely with foil and bake for 20–25 minutes.
5. Remove the foil and bake for another 10–15 minutes until the lasagne sheets are soft and the cheese is golden brown.
6. Let rest for 5–10 minutes before cutting so the layers can set.

Notes

The nutritional values are rough estimates, calculated with 375 g squash, 90 g lasagne sheets and 45 g gorgonzola. The actual values depend on the products used.

Tips & Notes

Dry spelt sheets: The sheets must be completely surrounded by enough sauce, especially at the edges. Pre-cooking is usually not necessary – follow the packet instructions.

Cottage cheese instead of ricotta: Cottage cheese is a little lumpier and often wetter than ricotta. Draining it briefly and blending it gives a smooth, creamy squash filling.

Béchamel: Keep the sauce on the runny side. More on this in the basic béchamel recipe.

Shallot: If you tolerate onions well, roast 30 g finely chopped shallot with the squash for the last 15 minutes instead of the spring onion greens, and blend it in too.