Recipe detail

Vegetables butternut squash and goat cheese lasagna

1. 12. 2025

Author: Chloé Lasseron

Company: Retigo

Food category: Vegetables

Cuisine: Italian

Download PDF Download BR2

Program steps

  • Preheating:
  • 180 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 00:15 hh:mm
probe icon 99 °C
ventilator icon 50 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:40 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

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
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 98.4 kJ
Carbohydrate 1.4 g
Fat 7.4 g
Protein 6.5 g
Water 0 g

Directions

Arrange the butternut squash cubes in perforated gastronorm containers.

Steam in the oven, roughly 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.
Simmer, covered, to allow the flavors to develop.

Off the heat, stir in the goat cheese and loosen the mixture with vegetable stock that has been whisked into boiling water.

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

Spread a layer of the butternut squash mixture on the bottom of the filled gastronorm containers.
Cover with a lasagna sheet.
Repeat this process, alternating layers of the mixture and lasagna sheets until all the ingredients are used.

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

Bake in the Bake until the top is nicely browned and golden.