Let’s start the week with this delicious butternut ricotta lasagna recipe. It’s a dish that I enjoy making and even more so since there are lasagne sheets in the fresh pasta department because suddenly, it’s really very simple! No pre-cooking of dry lasagne sheets, no use of pre-cooked versions which do not cook as well as they should. Just layer the ingredients one after the other.
There is on the blog, a version of those that I make in Quebec (and which had a nice success during the famous storm related to horse lasagna a few years ago 😖). I believe that this food scandal – like the others and we can say that there are far too many – had really contributed to making people want to start making it…
This time, no spinach, mushrooms or zucchini but ultra melting butternut squash. Combined with ricotta mixed with fresh basil, ground beef, onions, mozzarella and a little parmesan, it’s a tasty and comforting dish, completely seasonal. If you want a vegetarian version, you can skip the beef but on my side, I really wanted to add some 😛.
The butternut squash is thinly sliced (I used a mandolin). This allows it to be cooked directly in the lasagna, without cooking it first. Its texture is melting and works really well in this dish. This is the type of very “comfort food” recipe that I love, especially when they are based on good ingredients.
Good start to the gourmet week!
Butternut Ricotta Lasagna:
Butternut Ricotta Lasagna
Layers of pasta topped with cheese, ground beef and butternut squash for a tasty dish to share.
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- 250 g fresh lasagne sheets
- 1 800 g butternut squash
- 2 onions
- 500 ml plain tomato coulis
- 250 g ricotta
- 600 g ground beef
- 60 g grated parmesan
- ½ bunch of basil
- 250 g mozzarella
- 20 key liquid cream
- olive oil
- salt pepper
Peel the butternut squash and deseed it.
Slice very thinly with a knife or mandolin.
Chop the basil and mix it with the ricotta and parmesan. Salt, pepper.
Peel and chop the onions.
Pour a little olive oil in a frying pan and sauté the onions.
When they are translucent, add the ground beef and cook over medium heat.
When it’s cooked, add the tomato coulis, salt and pepper. Book.
Preheat the oven to 180°C.
Butter a gratin dish.
Arrange a first layer of slices of butternut squash in the bottom of the dish.
Then pour half of the beef sauce and arrange lasagna sheets on top.
Spread half the ricotta with basil, then again slices of butternut squash and repeat until all the ingredients are used up, ending with lasagna sheets.
Pour the liquid cream on top. Salt, pepper.
Cut the mozzarella balls into slices and arrange them on top.
Cover with lightly oiled aluminum foil and bake for 1 hour.
15 minutes before the end of cooking, remove the aluminum foil and leave the lasagna to brown.