Serves : 4
Preparation time: 25 minutes
Cooking time: about 60 minutes
Ingredients
- 1 butternut squash, peeled and thinly sliced
- 90 ml (6 tablespoons) olive oil
- 1 clove garlic, minced
- 5 ml (1 tsp.) herbes de Provence blend
- 8 to 12 slices cooked ham
- 4 to 6 fresh lasagne sheets
- 1 l (4 cups) béchamel sauce (homemade)
- 12 slices raclette cheese
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Place squash slices on a baking sheet covered with parchment paper or a silicone mat.
- In a bowl, combine the oil, garlic and herbes de Provence, then brush generously over the squash slices and bake for 20 to 25 minutes.
- In a gratin dish, alternate layers of lasagne pasta, ham, squash, béchamel sauce and cheese, and so on.
- Finish with a layer of cheese and bake for 30 minutes.
- If necessary, turn the oven to broil for a few minutes to brown the top.
