Uppskrift smáatriði

Name: butternut lasagna with goat cheese
Yield: 100
Cuisine: ítalska

Grænmeti butternut lasagna with goat cheese

1. 12. 2025

Höfundur: Chloé Lasseron

Fyrirtæki: Retigo

Matarflokkur: Grænmeti

Matargerð: ítalska

Sækja PDF Sækja BR2

Dagskrárskref

Forhitun:
180 °C

Til að skoða alla töfluna skaltu færa töfluna til hægri.

Rjúkandi

Tími

00:15 hh:mm

99 °C

50 %

Heitt loft

100 %

Tími

00:40 hh:mm

180 °C

100 %

Hráefni - fjöldi skammta - 100

Nafn	Gildi	Eining

Nafn	Gildi	Eining
frosinn teningaskorinn grasker	7,5	kg
undanrennu	3	l
hvítur laukur	1	kg
smjör	200	g
grænmetissoð	400	g
Þurrkuð hvít rauð samstundis	60	g
geitaostur	3	kg
lasagna	2,5	kg
salt	50	g
hvítlauk	75	g
timjan	15	g
rifinn Emmental ostur	550	g

Næring og ofnæmi

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

Næringargildi eins skammts	Gildi
Orka	193,5 kJ
Kolvetni	14,8 g
Feitur	11,1 g
Prótein	10,2 g
Vatn	80,8 g

Leiðbeiningar

Set the diced butternut squash in perforated gastronorms.

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

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

Add the mashed squash and thyme. Season to taste.

Cover and simmer to allow the flavors to develop.

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

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

Spread a layer of the butternut squash preparation on the bottom of the filled gastronorms.

Cover with a lasagna sheet.

Repeat the operation by alternating layers of preparation and lasagna sheets until ingredients are used up.

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

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