Lasagne with Butternut Squash and Ham

This lasagna features fresh pasta sheets, sautéed butternut squash, and smoked ham. It's a combination of sweet and salty.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine semolina, eggs, and a pinch of salt, knead the dough, wrap in a plastic wrap to rest for 1 hour at room temperature, or refrigerate overnight. When ready to continue, use pasta making machine to stretch fresh pasta sheets 1-2 mm thick. Cut them to the size of your baking dish and dust with flour to prevent sticking. Refrigerate in a closed container until ready to use.

Step 2

Melt 2 tbsp butter. Add flour, stir, and cook for a few seconds. Add chicken stock and milk, stir and cook until thick. Add heavy whipping cream, stir, and cook until thick. Turn off the heat, add grated cheese, and let it melt, stirring.

Step 3

Melt 2 tbsp butter. Saute chopped and diced veggies until soft and lightly caramelized. Season with salt and black pepper to your taste. Add roasted garlic paste and half of the sauce and combine well.

Step 4

Dice smoked ham. Add it to the squash and onions mix.

Step 5

Preheat oven 400F.

Step 6

Line baking dishes with parchment. Layers from the bottom are — pasta, stuffing, pasta, stuffing, pasta, sauce.

Step 7

Bake for 25 min or until the top of the lasagne is golden.

Step 8

Let lasagne rest for about 1 hour after baking to cool and set.

Step 9

Run the knife around the edges of the baking dish. Flip the baking dish upside down to release the lasagne. The parchment should stick to the bottom of the baking dish. If it is attached to the bottom of lasagna instead, peel it off. Slice lasagne into the portions and serve.

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