FRIJE

Name: Vegetarian Butternut Squash and Swiss Chard Lasagna
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 350 g of squash; 120 g of ricotta; 100 g of milk; 1 pinch of nutmeg; 250 g of chard; 120 g of ricotta; 150 g of tomme de Savoie; 2 garlic clove; 1 lasagna sheet

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Vegetarian Butternut Squash and Swiss Chard Lasagna

Soft and flavorful autumn vegetarian lasagna

Vegetarian Lasagna April Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 30 minutes

Cost per serving: 1,91 €

Energy: 291 kcal / serving

Instructions

1. Cut the butternut squash into cubes and cook it in a large pot of salted water. Mash it and add the ricotta cheese, then gradually add the milk to obtain a smooth and creamy puree. Season with pepper and nutmeg.
2. Remove the stems from the Swiss chard leaves and blanch them in boiling salted water for 5 minutes. Drain and blend them with the ricotta cheese and garlic cloves. Add the grated Tomme cheese and season.
3. Generously butter a baking dish and layer the lasagna by alternating the butternut squash puree, a layer of lasagna noodles, and the Swiss chard mixture. Sprinkle with some grated Tomme cheese and repeat until all the ingredients are used. Finish with a layer of grated Tomme cheese and bake for 25 to 30 minutes at 180°C (if the top browns too quickly, cover with aluminum foil).