The sweet kabocha squash, the rich sake cream sauce, and the crispy bacon in this recipe all go well together. They are spread out on soft lasagna noodles. This dish is rich and comforting, and it's great for a special occasion or a cozy dinner at home.
Ingredients: 1 kabocha squash, peeled, seeded, and sliced thinly. 12 lasagna noodles. 8 slices bacon, cooked until crispy and crumbled. 1 cup sake. 2 cups heavy cream. 1 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Get the oven ready by heating it up to 400F 200C. Mix kabocha slices with salt, pepper, and olive oil. After the oven is hot, roast for 20 to 25 minutes, or until the meat is soft. Put away. When the water in a large pot comes to a boil, follow the directions on the package for cooking lasagna noodles. Remove the water and set it aside. Mix sake and minced garlic in a saucepan. Simmer on medium heat for about 5 minutes, or until the liquid is cut in half. Feel free to add heavy cream to the sake reduction. Bring to a simmer and keep cooking for 5 more minutes, until it gets a little thicker. Add pepper and salt. Put the lasagna together: Put some sake cream sauce on the bottom of a baking dish. First put a layer of lasagna noodles on top. Then add a layer of roasted kabocha slices, bacon crumbles, and grated Parmesan cheese. Put down more layers until all the ingredients are used up. Top with a layer of sauce and Parmesan cheese. Place the baking dish in a preheated oven and cover it with foil. Bake for 25 to 30 minutes, or until the cheese melts and the lasagna is bubbly. After cooking the lasagna, let it sit for a few minutes. If you want, you can add more grated Parmesan and chopped parsley as a garnish.
Prep Time: 30 minutes
Cook Time: 60 minutes
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