Recipe detail

Vegetables butternut squash lasagna

1. 12. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Vegetables

Cuisine: Italian

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Program steps

  • Preheating:
  • 180 °C

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1
Steaming
time icon Termination by time
time icon 00:15 hh:mm
probe icon 99 °C
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2
Hot air
100 %
time icon Termination by time
time icon 00:40 hh:mm
probe icon 180 °C
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Ingredients - number of portions - 100

Name Value Unit

Name Value Unit
frozen diced butternut squash 7.5 kg
skimmed milk 3 l
white onion 1 kg
butter soft 200 g
vegetable broth 400 g
Instant Dehydrated White Red 60 g
goat cheese 3 kg
lasagna 2.5 kg
salt 50 g
garlic 75 g
thyme 15 g
grated Emmental cheese 550 g

Nutrition and allergens

Allergens: 7, dairy, gluten, Milk
Minerals: Ca, Calcium, Co, Cr, Cu, F, Fe, I, Iron, K, Magnesium, Manganese, Mg, Mn, Na, P, Phosphorus, Potassium, Se, Sodium, Zinc, Zn
Vitamins: A, B, B12, B2, C, D, E, Folate, K, Kyselina listová, Niacin, Riboflavin, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K

Nutritional value of one portion Value
Energy 193.5 kJ
Carbohydrate 14.8 g
Fat 11.1 g
Protein 10.2 g
Water 80.8 g

Directions

Arrange the diced butternut squash in perforated gastronorm containers.

Bake in steam mode, coarsely mash the squash, then keep warm.

Sweat the garlic and onion in fat over low heat until translucent.

Add the mashed squash and thyme. Season to taste.
Cover and let simmer to allow the flavors to develop.

Off the heat, stir in the goat cheese and loosen the mixture with a vegetable broth previously whisked into boiling water.

Prepare a béchamel from milk and white roux, seasoning as needed.

Coat the bottom of the filled gastronorm containers with a layer of butternut squash mixture.
Cover with a sheet of lasagna.
Repeat the operation, alternating layers of mixture and lasagna sheets until all ingredients are used up.

Finish with a layer of béchamel and sprinkle with grated Emmental.

Bake in the oven until the top is well gratinéed and golden.