Walnut mushroom lasagna with pepper sauce

Béchamel is a simple white sauce containing batter and flour [flour and butter], added to milk, half or whipped cream. Flavor enhancers typically include ground nutmeg, a little lemon peel, fresh or dried herbs, or cheese, as shown in this recipe.

Chopped pepper sauce may not be the ordinary cheese used for sauces, but it does add a delicious pepper zipper to the mild creamy sauce, layering the vegetarian lasagna, smooth texture, rich mouthfeel, cheesy .

Mix the butternut squash, mushrooms and green onions and mix them in the filling arm to reveal a deep, earthy flavor - a simple process that doesn't take too much time. Sprinkle a little oil, salt and pepper on the baking sheet and bake for about 15 minutes. This is all about it.

tip from

 To cut the squash into a 1/4-inch half-moon slice, first cut the long end from the base of the bulb, then peel it off; cut it in half longitudinally, then cut it into pieces; if using the end of the bulb, remove the seed .

Service 6-8

Ingredients

For lasagna

• 1 large walnut pumpkin, 2-1 / 2 to 3 pounds, peeled, cut into 1/4 inch half-shaped slices
• 8 ounce button mushrooms, sliced
• 5 green onions, white and green parts are separated; green part is chopped and set aside
• Olive oil, used for drizzling and oiled baking trays
• Sea salt
• Freshly ground black pepper
• 1 15 oz container portion skim ricotta
• 1/2 cup of ground Parmesan cheese
• 1 teaspoon fine lemon peel
• 12 lasagna noodles
• 3/4 cup of finely ground Parmesan cheese
• Italian dry herbal mixture for decoration

For Béchamel

• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 pint half
• 3/4 cup of pepper cheese grown
• Sea salt
• Freshly ground black pepper

preparation

For lasagna

1. Preheat the oven to 375 °F. Place a large shallow baking tray in line with the parchment.
2. Place the chopped walnut pumpkin, the white portion of the mushrooms and green onions on the pan, then top with oil. Season with salt and pepper, then stir or stir. Bake for 15 minutes and stir in the middle.
3. Remove from the oven and lower the oven temperature to 350 °F. Allow the vegetables to cool for 10 minutes, then chop the onions on a cutting board.
4. In a large bowl, combine pumpkin, mushroom, white and preserved green portions in scallions, ricotta, parmesan and lemon zest. Mix gently and try not to divide the pumpkin into small pieces.
5. At the same time, boil in boiling water for 8 to 9 minutes until al dente. Drain and rinse in cold water.

For Béchamel

1. Melt the butter in the pan over medium heat. Stir each time in the flour and continue to stir until combined for 3 minutes.
2. Increase the heat to medium height and gradually stir for half a month, stirring constantly to prevent agglomeration. Stir the pepper until it melts. Season with salt and pepper to reduce heat.
3. Cook and stir until the sauce is slightly thicker [should be applied to the back of the spoon] for 6-7 minutes. Remove from heat and cover.

Assembly and baking

1. Gently apply a 13 x 9 inch baking tray and place 4 lasagna on the bottom, slightly overlapping. Spread half of the walnut mixture on the noodles.
2. Spoon 1/3 of the top of the béchamel, as smooth as possible. The layer was repeated with another 4 noodles, and the walnut mixture and 1/3 of the sauce were extracted.
3. Finish the plate with 4 noodles and apply the remaining sauce to it. Sprinkle the planted Parmesan cheese and sprinkle with dried herbs.
4. Bake uncoated until foaming and begin to brown on top, 35-40 minutes.

Rest for 10 minutes before slicing.

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