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.

Sojade's promise

Sojade products are free from all animal-derived ingredients and are never tested on animals
Sojade products are free from all animal-derived ingredients and are never tested on animals
Hemp is low in saturated fatty acids and helps maintain healthy cholesterol levels
Hemp is low in saturated fatty acids and helps maintain healthy cholesterol levels