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Autumn vegetable lasagne

Name: Lasagnes de légumes d'automne
Yield: 6 personnes
Cuisine: Française
Ingredients: 12 feuilles de lasagne; 800 g courge butternut; 200 g pousses d'épinard; 250 g ricotta; 125 g mozzarella; 50 cl lait; 40 g farine; 40 g beurre; 1 pincée muscade; 1 pincée sel, poivre

Pumpkin, spinach and ricotta: a big dish that can be cut into portions and reheated all week.

🍛 Dishes👥 6 peopleseasonal🗓️ September, October, November, Decemberbatch cookingvegetarianoven

Ingredients

lasagne sheets12
butternut squash800 g
spinach shoots200 g
ricotta250 g
mozzarella125 g
milk50 cl
flour40 g
butter40 g

In your cupboard: nutmeg (1 pinch), salt, pepper (1 pinch)

Preparation

Preheat the oven to 180 °C. Cut the squash into thin slices and steam for 10 minutes.
Béchamel: melt the butter, add the flour, then gradually add the milk while whisking until thickened; season with salt, pepper and nutmeg.

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Recipe by the Treeket team: a classic of home cooking, written with the help of AI and then proofread.

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