Go Back

Butternut and Gorgonzola Lasagne

Lasagne with roasted butternut squash cream, cottage cheese, gorgonzola, mozzarella and stovetop béchamel, baked in a small dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
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.