Vegetarian lasagna with squash and chard, soft and full of flavor
When the squash start to reappear on the shelves, I’m very happy and it makes me want to imagine new recipes to accommodate them! Especially as over the years, I notice that there are more and more choices, even in supermarkets and more simply the classic pumpkin.
My favorite is undoubtedly the butternut, with its mild taste and smooth texture, moreover I am planning a new recipe with butternut soon;) For my recipe of the day, I wanted to associate the squash with another vegetable in season, chard, in gourmet and vegetarian lasagna. I used Provence butternut squash found at the Hop’La Cooperative but you can perfectly use any squash for this recipe!
For the squash preparation
- 350 g squash, peeled and seeded
- 120 g ricotta
- 100 g milk
- grated nutmeg
For the chard preparation
- 250 g chard just the leaves
- 120 g ricotta
- 200 g grated cheese
- 2 garlic cloves
- salt and pepper
- lasagna plates
Cut the squash into cubes then cook it in a large volume of salted water. Reduce to a puree and add the ricotta then the milk little by little to obtain a fluid and smooth puree. Season with pepper and nutmeg.
Remove the ribs from the chard leaves then blanch them in salted boiling water for 5 minutes. Drain then mix with the ricotta and the garlic cloves. Add 150 g of grated cheese and season.
Generously butter a gratin dish then assemble the lasagna by alternating the squash purée, a layer of lasagna dough and the chard preparation. Sprinkle with a little grated cheese then repeat until all the ingredients are used up. Finish with grated cheese and bake for 25 to 30 minutes at 180 ° C (if the top browns too quickly, cover with aluminum foil)