Elevate Your Lasagna Game: Butternut Squash and Mushroom Lasagna with Truffle Oil

Elevate your lasagna game with our Butternut Squash and Mushroom Lasagna with Truffle Oil.

This dish layers roasted butternut squash, savory mushrooms, creamy béchamel, and a hint of luxurious truffle oil, creating a gourmet twist on a beloved classic.

Perfect for an elegant and comforting meal that will impress your guests.

Here's how you can create this gourmet dish at home:

Ingredients

For the Roasted Butternut Squash:

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Mushroom Layer:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 16 oz mushrooms (such as cremini or shiitake), sliced
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For the Lasagna Assembly:

• 12 lasagna noodles
• 1 1/2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons truffle oil
• Fresh herbs for garnish (such as parsley or thyme)

Instructions

1. Roast the Butternut Squash:

Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized. Set aside.

2. Prepare the Mushroom Layer:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute.

• Add the sliced mushrooms and thyme, and cook until the mushrooms are browned and any liquid has evaporated. Season with salt and pepper to taste. Set aside.

3. Make the Béchamel Sauce:

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.

• Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper. Set aside.

4. Cook the Lasagna Noodles:

Cook the lasagna noodles according to package instructions. Drain and set aside.

5. Assemble the Lasagna:

Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish.

• Layer 4 lasagna noodles over the sauce. Spread half of the roasted butternut squash, half of the mushroom mixture, and half of the ricotta cheese over the noodles. Drizzle with some béchamel sauce and sprinkle with Parmesan and mozzarella cheese.
• Repeat the layers, ending with a final layer of noodles and the remaining béchamel sauce. Top with the remaining Parmesan and mozzarella cheese.
• Drizzle with truffle oil.

6. Bake the Lasagna:

Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.

• Let the lasagna rest for 10 minutes before slicing. Garnish with fresh herbs before serving.

Grocery List for Easy Shopping

• Butternut squash
• Olive oil
• Salt
• Pepper
• Onion
• Garlic
• Mushrooms (cremini or shiitake)
• Dried thyme
• Butter
• All-purpose flour
• Milk
• Nutmeg
• Lasagna noodles
• Ricotta cheese
• Parmesan cheese
• Mozzarella cheese
• Truffle oil
• Fresh herbs (parsley or thyme)

This lasagna is a luxurious and comforting dish that brings together the flavors of roasted butternut squash, savory mushrooms, and the rich aroma of truffle oil. Enjoy every elegant bite! 🌟🍽️

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