Butternut-Mushroom Lasagna With Pepperjack Bechamel

Béchamel is a straightforward white sauce with a roux base (flour and butter), whisked with milk, half-and-half, or gentle cream. Taste enhancers usually embrace floor nutmeg, just a little lemon zest, recent or dried herbs, or cheese, as on this recipe.

Shredded pepperjack will not be a standard cheese to make use of in béchamel, nevertheless it does add a flavorful, peppery zip to the gentle, creamy sauce and layers this vegetarian lasagna with silky texture and a wealthy, tacky style.

Roasting the butternut squash, mushrooms, and scallions earlier than mixing them within the filling brings out their deep, earthy flavors-and it is a easy course of that does not take a lot time. Toss them with just a little oil, salt, and pepper on a baking sheet and roast for about 15 minutes. That is all there may be to it.

Tip: To chop the squash into 1/4-inch half-moon slices, first minimize the lengthy finish from the bulb base, then peel; minimize in half lengthwise, then minimize crosswise into slices; take away seeds if utilizing the bulb finish.

Serves 6-8


For the Lasagna

  • 1 giant butternut squash, 2-1/2 to three lbs, peeled and minimize into 1/4-inch half-moon slices
  • Eight ozbutton mushrooms, thinly sliced
  • 5 scallions, white and inexperienced elements separated; inexperienced elements chopped and put aside
  • olive oil, for drizzling and oiling baking dish
  • sea salt
  • freshly floor black pepper
  • 1 15-oz.container part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp finely grated lemon zest
  • 12 lasagna noodles
  • 3/Four cup finely grated Parmesan cheese
  • Italian dried herb combination, for garnish

For the Béchamel

  • Three tbsp unsalted butter
  • 2 tbsp flour
  • 1 pint half-and-half
  • 3/Four cup grated pepperjack cheese
  • sea salt
  • freshly floor black pepper


For the Lasagna

  1. Preheat the oven to 375° F. Line a big, shallow baking pan with parchment paper.
  2. Place the sliced butternut squash, mushrooms, and white elements of the scallions on the pan and drizzle with oil. Season with salt and pepper and toss or stir to coat. Roast 15 minutes, stirring midway by means of.
  3. Take away from the oven and cut back the oven temperature to 350° F. Let the greens cool 10 minutes, then place the scallions on a reducing board and chop.
  4. In a big bowl, mix the squash, mushrooms, white and reserved inexperienced elements of the scallion, ricotta, Parmesan, and lemon zest. Stir gently to mix, attempting to not break up the squash into small items.
  5. In the meantime, prepare dinner the lasagna noodles in salted, boiling water 8-9 minutes, till al dente. Drain and rinse below chilly water.

For the Béchamel

  1. Soften the butter in a pot over medium warmth. Whisk within the flour just a little at a time and proceed whisking till integrated, Three minutes.
  2. Improve the warmth to medium-high and regularly whisk within the half-and-half, stirring always to stop lumps. Stir within the pepperjack cheese till melted. Season with salt and pepper and cut back the warmth to low.
  3. Prepare dinner, stirring often, till the sauce is barely thickened (ought to coat the again of a spoon), 6-7 minutes. Take away from the warmth and canopy.

To Assemble and Bake

  1. Calmly oil a 13 X 9-inch baking dish and place Four lasagna noodles within the backside, barely overlapping. Unfold half the butternut combination over the noodles.
  2. Spoon 1/Three of the béchamel overtop, smoothing as a lot as attainable. Repeat the layer with Four extra noodles, the rest of the butternut combination, and 1/Three of the sauce.
  3. End the dish with Four noodles and unfold the remaining sauce on prime. Scatter the grated Parmesan cheese over all and sprinkle with dried herbs.
  4. Bake uncovered till bubbly and starting to brown on prime, 35-40 minutes.

Let relaxation 10 minutes earlier than slicing.

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