A delightful autumn dish featuring layers of roasted butternut squash, fresh pasta sheets, creamy mascarpone béchamel, and smoked bacon, with red curry squash and roasted vegetables creating an unexpected and sophisticated lasagna.
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the carrots by peeling, trimming, and slicing them into 3mm thick slices using a sharp knife or mandoline.
2
Cook the carrot slices in salted boiling water for about 10 minutes until slightly firm, then drain and set aside.
3
Rinse the squashes thoroughly to remove dirt, halve them, remove the seeds, and cut into large wedges. Toss the seeds with oil, salt, and spices, then roast in the oven for about 25 minutes.
4
Coat the squash wedges with grapeseed oil, season with sea salt, add rosemary and bay leaf, and roast at 200°C (400°F) for 45 minutes.
5
Scoop out the roasted squash pulp while preserving the red curry squash skin. Chop and combine the pulp with the skin, form into a thick slab, freeze until firm, then cut into three equal portions and freeze again.
6
Mince the shallots and dice the smoked bacon. Heat butter in a pan, add the shallots and bacon, season with fresh thyme, salt, and pepper, and cook on medium heat for about 12 minutes, stirring occasionally.
7
Prepare the béchamel sauce by melting butter in a saucepan, adding flour, and cooking for 2 minutes. Add lukewarm milk and bring to a boil, then cook for 2 minutes more. Stir in Parmigiano-Reggiano and mascarpone cheese, season with salt, pepper, and nutmeg to taste, let cool, then blend until smooth for easier spreading.
8
Assemble the lasagna in a Pullman loaf pan by layering béchamel sauce, shallot-bacon mixture, pasta sheets, a portion of frozen roasted squash, more pasta, béchamel, carrot slices, and béchamel again. Repeat this layering pattern with the remaining two portions of squash and other ingredients until complete.
9
Bake at 160°C (330°F) for one hour. Cool completely and refrigerate overnight.
10
Remove the lasagna from the pan and peel away the parchment paper. Cut into 200g portions. When ready to serve, heat butter in a frying pan and sear each side for about 4 minutes until golden brown.
PrimedTableBETA
