Try this lasagna, in which there is not a piece of meat. Jada de Laurentis adds macaroons crumbs to her, tender nutmeg squash and lots and lots of melted cheese. Share with друзьями: 
Time: 2 час. 10 min. Complexity: Servings Per Container: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 dry lasagna sheets
- 2.5 tbsp. grated mozzarella cheese
- 1/3 Art. grated parmesan
- 3 crumbled macaroons
- 1/4 Art. butter
- 1/4 Art. flour
- 3.5 tbsp. milk
- Pinch of nutmeg
- 3/4 Art. fresh basil leaves
- Salt and ground black pepper
- 1/2 tbsp. water
- 1 tbsp. l olive oil
- 1 peeled from skin and seeds and cut into cubes 2.5 cm. nutmeg squash (0.7 – 0.9 kg.)
Recipes with similar ingredients: nutmeg pumpkin, lasagna paste, macaroons, mozzarella, parmesan, nutmeg, basil, milk, flour
Recipe preparation:
- Cook the pumpkin puree: in a large frying pan on moderately high heat heat oil. Add the pumpkin and mix. Sprinkle with salt and pepper. Pour water into the pan, cover and cook, stirring occasionally, if weak boil over medium heat until soft pumpkin, about 20 min. Slightly cool and transfer the pumpkin to the bowl of the food processor. Add macaroons and beat until smooth. Add to pumpkin mashed salt and pepper to taste.
- Make Bechamel Sauce: Medium-Sized Stew Pan with a thick bottom, melt the butter over moderate heat. Add flour and stir for 1 min. Gradually enter milk. Bring to a boil over moderate heat. Reduce medium heat and simmer at low boil, stirring frequently whisk until the sauce is slightly thickened, about 5 minutes. Add nutmeg. Cool slightly. Transfer half the sauce to blender *. Add basil and beat until smooth. Pour the basil sauce back into the saucepan in a saucepan and mix. Season with salt and pepper to taste. * When mashed hot liquids: Remove the liquid dish from the heat and let cool at least 5 minutes. Pour liquid into a blender or food processor by filling its no more than half. If you use a blender, open one end of the cover. This avoids the vacuum. effect that will lead to the release of steam. Top with a blender with a kitchen towel, run it several times in pulse mode, and then beat at high speed until smooth.
- Lightly butter the glass baking dish measuring 33x23x5 cm. Distribute 3/4 tbsp. sauce in shape. Lay out 3 sheets of lasagna to the bottom of the mold. Distribute 1/3 of the pumpkin mashed on sheets of lasagna. Sprinkle 1/2 tbsp. mozzarella cheese. Pour out 1/2 tbsp. sauce on the sheets of lasagna. Repeat the layers 3 more times.
- Place the grate in the center of the oven and preheat it to 190 ° C. Tightly cover the mold with foil and bake with lasagna for 40 min Sprinkle the remaining mozzarella and parmesan cheese with lasagna. Continue baking by removing the foil until the sauce boils, and the surface is not covered with a golden crust, another 15 minutes. Before Serve the cooked dish for 15 minutes.
