Recipe for Lasagna

Preparation of the ingredients: Rinse and slice the mushrooms. Peel and chop the garlic clove and the fresh herbs. Peel the half butternut squash and grate it.

Cooking the mushrooms and squash In a skillet, heat a drizzle of olive oil and sauté the mushrooms over high heat until they release their moisture. Add the grated squash to the skillet and cook for 4 to 5 minutes, stirring. Stir in the chopped garlic and half of the fresh herbs, then set aside.

Preheat the oven to 180°C.

Preparation of the cheese filling In a bowl, mix the ricotta, salt, pepper, egg, the remaining fresh herbs, and half of the mozzarella cut into small cubes.

Assembly of the lasagna: Place 3 tablespoons of herbed ricotta at the bottom of the baking dish. Soak the lasagna sheets in boiling water for 1 minute, then drain and place them in the dish. Cover with the herbed ricotta, then with the mushroom and squash mixture. Repeat this process and finish with a layer of lasagna.

Cooking Sprinkle the remaining mozzarella and grated parmesan on top. Bake for 40 minutes.

Serve warm and enjoy your meal!