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Squash and Chestnut Lasagna
Squash and Chestnut Lasagna

Squash and Chestnut Lasagna
A hearty and comforting lasagna with layers of roasted squash, chestnuts and creamy béchamel sauce.
Squash and Chestnut Lasagna

This recipe provides a balanced meal of protein, carbohydrates, and healthy fats. The squash and chestnuts provide fiber and complex carbs, which release energy slowly, maintaining stable blood sugar levels throughout the afternoon. It is a substantial but not heavy meal

Ingredients:
1
Servings
  • 250
    g
     Butternut Squash
  • 50
    g
     Chestnut
  • 50
    g
     Lasagna Sheet
  • 100
    ml
     Milk
  • 10
    g
     Butter
  • 10
    g
     Flour
  • 1
    g
     Nutmeg
  • 20
    g
     Parmesan Cheese
  • 1
    g
     Salt
  • 1
    g
     Black Pepper
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Squash and Chestnut Lasagna
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the squash in half, remove the seeds, and roast face down on a baking sheet for 30 minutes or until tender.
  3. Scoop the flesh from the squash and mash it.
  4. In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk until smooth, bring to a simmer and cook for 5 minutes stirring constantly until thickened.
  6. Stir in the nutmeg, salt, and pepper. Remove from heat.
  7. Lightly grease a small baking dish.
  8. Layer lasagna sheets, mashed squash, and chestnuts, topping with béchamel sauce. Repeat layers and finish with the sauce and grated parmesan.
  9. Bake for 25 minutes, until golden brown and bubbling.
  10. Let it rest for 10 minutes before serving.
Nutrition Per Serving 496 g Per 100g
Energy 657.9 kcal 133 kcal
Protein 20.9 g 4.2 g
Fibre 10.3 g 2.1 g
Salt 1.6 g 0.3 g
Sugar 20.5 g 4.1 g
Carbohydrates 101.8 g 20.5 g
Fat 20 g 4.0 g
Environmental Per Serving 496 g Per 100g
CO2 3.2 kg 0.6 kg
Water 2564.4 l 517.0 l
  • 250
    g
     Butternut Squash
  • 50
    g
     Chestnut
  • 50
    g
     Lasagna Sheet
  • 100
    ml
     Milk
  • 10
    g
     Butter
  • 10
    g
     Flour
  • 1
    g
     Nutmeg
  • 20
    g
     Parmesan Cheese
  • 1
    g
     Salt
  • 1
    g
     Black Pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the squash in half, remove the seeds, and roast face down on a baking sheet for 30 minutes or until tender.

Scoop the flesh from the squash and mash it.

In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.

Gradually whisk in the milk until smooth, bring to a simmer and cook for 5 minutes stirring constantly until thickened.

Stir in the nutmeg, salt, and pepper. Remove from heat.

Lightly grease a small baking dish.

Layer lasagna sheets, mashed squash, and chestnuts, topping with béchamel sauce. Repeat layers and finish with the sauce and grated parmesan.

Bake for 25 minutes, until golden brown and bubbling.

Let it rest for 10 minutes before serving.

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