Butternut squash and hazelnut lasagne

Butternut squash and hazelnut lasagne

Product(s) used

Natural Hemp drink

Natural Hemp drink

Number of people : 4 people people

Ingredients

  • Lasagne: 4 sheets
  • Margarine: 100g
  • Flour: 100g
  • Hemp milk: 1l
  • Ground hazelnuts: 20g
  • Butternut squash: 300g
  • Whole hazelnuts: 40g
  • Salt, pepper: to taste

Method

  1. For the béchamel sauce:
  2. Melt the margarine, add the flour, stir well and cook on a low heat for 1 minute without browning, while stirring. Add the well chilled hemp milk a little at a time, while whisking. Bring to the boil stirring constantly, until you get a creamy sauce. Add the ground hazelnuts. Season. Set aside.
  3. Peel the butternut squash and cut into 1cm cubes. Cook for a few minutes in salted water.
  4. Place the whole hazelnuts in a pan and toast until well browned. Let them cool and chop roughly.
  5. Preheat the oven to 180°C (Gas Mark 6).
  6. Place the first layer of lasagne in a greased dish, followed by the butternut squash cubes and half the hemp béchamel. Add a second layer of lasagne and cover with the remaining béchamel, sprinkle with the pieces of toasted hazelnut.
  7. Place in the oven and cook for 20 minutes.
  8. Serve with a salad.

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All Sojade products are organic
All Sojade products are organic
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Bisphenol A- and phthalate-free packaging