Roasted Butternut Squash And Goats Cheese Lasagne

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

for the bechamel sauce

1 liter whole milk

50 g flour

9 sheets lasagne little olive oil

1 red pepper, chopped

salt and pepper (to season)

1 tablespoon olive oil

25 g pine nuts

1 (1.2-1 1/2 kg) butternut squash

50 g butter

1 sprig thyme

3/4 teaspoon fennel seed

25 g parmesan cheese

1 leek , sliced

150 g cheddar cheese , grated

light grating nutmeg

225-350 g fresh spinach , wilted drained very well

1 onion , finely chopped

fresh ground black pepper (to season)

freshly ground salt and black pepper (to season)

1 small onion

1 sprig fresh thyme

parsley sprig

9 peppercorns

1 tablespoon of chopped fresh sage leaf

for the roasted squash

1 garlic clove , chopped

1 tablespoon chopped sage

fresh nutmeg

3 slices carrots

25-50 g grated parmesan cheese

65 g cheddar cheese

1 large garlic clove , chopped (roast, for 40 mins on oven temperature 180c)

salt (to season)

175-200 g goat cheese

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