INGREDIENTS
10 fresh lasagne (8 x 6 inch / 20 cm x 15 cm)
125 ml (1/2 cup) grated cheese
Garnish with pumpkin
1 L (4 cups) butternut squash (butternut) peeled and cut into cubes (about 1 pumpkin 1 1/4 lb / 625 g)
4 cloves garlic, peeled
1/2 onion chopped
30 ml (2 tbsp.) Olive oil
5 ml (1 tsp.) Lemon juice
1 ml (1/4 tsp.) Salt
1 ml (1/4 tsp.) Of freshly ground black pepper
125 ml (1/2 cup) ricotta cheese
80 ml (1/3 cup) grated Parmesan cheese
15 ml (1 tbsp.) Fresh sage, chopped
180 ml (3/4 cup) toasted hazelnuts, coarsely chopped
Garnish with spinach
1 package fresh spinach (1 lb / 500 g)
4 green onions, chopped finely
15 ml (1 tbsp.) Olive oil
2 ml (1/2 tsp.) Salt
2 ml (1/2 tsp.) Of freshly ground black pepper
White sauce
30 ml (2 tbsp table) butter
45 ml (3 tbsp.) Flour
560 ml (2 1/4 cups) milk
1 ml (1/4 tsp.) Salt
1 ml (1/4 tsp.) Of freshly ground black pepper
1 ml (1/4 tsp.) Ground nutmeg
500 ml (2 cups) grated cheese
PREPARATION
Preparing filling Squash
1. In a roasting pan, combine the butternut squash, garlic, onion, oil, lemon juice, salt and pepper. Bake in preheated oven at 425 ° F (220 ° C) for about 40 minutes or until squash is tender. Cool.
2. In a food processor or blender, purée the squash preparation cooled until smooth with ricotta, parmesan and sage. Pour the filling into a bowl. Add nuts and mix. .
Preparing filling Spinach
3. Rinse spinach, shaking off excess water and place in a large saucepan. Cook spinach, covered, over medium-high heat for about 5 minutes or until they have softened (stir once during cooking). Drain in a colander and cool. While pressing the spinach to extract as much liquid and chop.
4. In a bowl, mix the chopped spinach, green onions, oil, salt and pepper.
Preparation of the bcehamel sauce
5. In a saucepan, melt butter over medium heat. Using a whisk, stir in flour and cook, whisking, for 2 minutes. Gradually add the milk, whisking constantly and bring to boil. Reduce heat and simmer, whisking often, for about 5 minutes or until sauce is bubbling and it has thickened. 6. Stir in salt,
pepper and nutmeg. Remove from heat.
6. Using the whisk, add the cheese and stir until it is melted and sauce is smooth. Spread 1 cup (250 ml) of the béchamel sauce into the bottom of a baking dish 13 x 9-inch (33 cm x 23 cm).
Assembly cannelloni
7. Put the noodles in a dish of water and soak for 2 minutes or until they are soft. Spread the lasagna on a towel and pat dry.
8. Cut each lasagne into two rectangles 6 1/2 x 4 inches (16 cm x 10 cm).
9. Spread 3 tbsp. TAB (45 ml) of packing squash reserved on a short side of each rectangle of dough, leaving a border of 1/2 inch (1 cm) at each end. Cover with 2 tbsp. to tab (30 ml) of the filling and roll with spinach reserved. Place the cannelloni, following the opening in the baking dish
10. Pour the remaining béchamel sauce over the cannelloni and sprinkle with cheese. Cover the dish with foil and place on a baking sheet.
11 Bake in preheated 375 ° F (190 ° C) for 30 minutes. Remove the foil and bake for about 20 minutes or until mixture is bubbly and cheese is lightly browned. Let stand 5 minutes before serving.
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