Parsnip and butternut squash lasagna
Prepare a lasagna dish with parsnips and butternut squash with our recipe.
1. Peel the parsnips. Cut into thin slices. Dip them in boiling salted water for 5 minutes. Drain. Melt 30 g of butter in a pan. Arrange the slices of parsnips in the pan and cook 5 minutes, turning regularly. Turn down the heat to low, add a a little water. Salt and pepper, cover and cook for 20 minutes over low heat.
2. Meanwhile, peel, remove the seeds and cut the butternut squash into cubes. Put in a saucepan. Add cold water to cover slightly, salt and bring to a boil. Cover and cook for 20 minutes over low heat. Drain and mash with a fork with 40 g of butter and nutmeg. Dip the lasagna sheets in boiling water for 3 minutes and drain, laying them flat on a clean cloth.
3. Preheat the oven to 180°C (th. 6). Melt the remaining butter in a saucepan. Add the flour and whisk for 3 minutes. Add milk and cook over low heat until a smooth bechamel sauce. Add half of the grated cheese. Salt and pepper.
4. Spread a layer of lasagne sheets in the bottom of a baking dish. Cover with a layer of butternut squash mashed and slices of parsnip. Pour half of the bechamel on top. Put another layer of lasagna, mashed and parsnip. Cover with lasagne sheets and sprinkle with the remaining cheese. Bake for 30 minutes. Serve immediately.
Photo credit: Sucré Salé
