Serves 4 :
- 12 lasagne sheets
- 1 onion
- 1 clove garlic
- 1/2 of a small butternut squash
- 10 slices of coppa or pancetta (or 10 slices of Italian style ham if you can't find coppa or pancetta)
- 250 g of mozzarella di buffala
- 50 cl vegetable stock
- 1 dash of white wine
- 1 tbsp sugar
- pepper, dried rosemary, dried sage
- grated parmiggiano or grana padano
- grated emmenthal
Peel and dice the butternut squash.
Peel the onion and garlic. Shred your slices of coppa. Put all of this in a frying pan with 1 tbsp olive oil until the meat starts to be crispy and the onion soft. Add a dash of white wine. When it's evaporated, sprinkle with sugar to caramelize.
Add the diced butternut, pepper, sage, rosemary, then the vegetable stock. Simmer till the butternut is soft. The water must evaporate, but not too much - you don't want the lasagne to be dry!
Turn the fire off. Drain the mozzarella and dice it. Mix it with the meat, onion and butternut. Add 2 tbsp grated parmiggiano.
Take a deep dish that goes in the oven and start layering the lasagne. Start with enough lasagne sheets to cover the bottom of the dish, then ladle the butternut and coppa mix and spread it evenly. Then, alternate between lasagne sheets and butternut mix until you're out of the filling, ending with lasagne sheets. Sprinkle 2 generous handfuls of grated emmenthal, put in the oven for 20 min at 200°C.