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Lasagne Alla Zucca Recipe

Ingredients

How to make it

  • 1 Preheat the oven to 450°F.
  • 2 Split the squash lengthwise down the middle and scoop out the seeds. Place on a baking sheet, spray lightly with oil and roast cut-side up for 45-60 min until flesh is tender.
  • 3 When cool enough to handle, scoop out the flesh of the squash and season to taste. Crumble the biscotti and add to the squash with a little olive oil, and purée until smooth.
  • 4 Melt the butter over low heat and whisk in the flour to form a roux. Gradually work in all the milk to make a béchamel sauce, then season to taste with salt, pepper and nutmeg.
  • 5 Reduce the oven to 375°F.
  • 6 Spread a spoonful of béchamel on the bottom of a baking dish. Build three equal layers as follows: lasagna noodles, squash purée, 1 t of basil, shredded mozzarella cheese, béchamel sauce. Top with shredded Parmesan.
  • 7 Cover with foil and bake for 45 min, then remove foil and finish baking uncovered for 15 min. Let stand for at least 15 min before serving.

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The Cook

souponaut Denton, Texas

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