- Level
- medium
- Prep Time
- 45 mins
- Cooking Time
- 1 h 30 m
- Serves
- 6
Ingredients
- Vegetables
- 6 cups
- butternut squash, peeled, seeded and diced (about 1 medium squash)
- 840 g
- 2
- onions, chopped
- 2 tbsp
- olive oil
- 30 ml
- Béchamel
- ⅓ cup
- unsalted butter
- 75 g
- ½ cup
- unbleached all-purpose flour
- 75 g
- 3 cups
- chicken broth
- 750 ml
- 2 cups
- milk
- 500 ml
- 1 cup
- fresh Parmesan cheese, grated
- 70 g
- ¼ tsp
- ground nutmeg
- Lasagna
- 1 lb
- thin slices smoked ham, cut into strips
- 450 g
- 1 package
- fresh lasagna noodles
- 360 g
- 2 ½ cups
- mozzarella cheese, grated
- 250 g
Directions
- Step 1
- Vegetables With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with a silicone mat or parchment paper.
- Step 2
- On the baking sheet, toss the squash and onions with the oil. Season with salt and pepper. Bake for 40 minutes or until the squash is tender and golden, stirring halfway through cooking. Set aside.
- Step 3
- Béchamel In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Gradually whisk in the broth and milk. Bring to a boil while whisking. Simmer gently for 5 minutes. Remove from the heat. Stir in the Parmesan and nutmeg. Adjust the seasoning.
- Step 4
- Assembly Reduce the temperature of the oven to 350°F (180°C).
- Step 5
- In a 13 x 9-inch (33 x 23 cm) baking dish, spread out 1 cup (250 ml) of the béchamel. Top with one-third of the ham. Cover with a layer of noodles, cutting them to fit as needed.
- Step 6
- Spread 1 cup (250 ml) of the béchamel over the noodles. Cover with half of the squash and onion mixture. Sprinkle with ½ cup (50 g) of the mozzarella. Cover with another layer of noodles. Repeat these last two steps with the remaining ingredients, finishing off with the remaining béchamel, ham and mozzarella.
- Step 7
- Bake for 45 minutes or until the cheese is nicely browned. Finish cooking under the broiler as needed. Let rest for 15 minutes before serving.
