Butternut Squash Lasagne

Celebrate: A Year of Festivities for Families and Friends

https://www.cutoutandkeep.net/projects/butternut-squash-lasagne • Posted by Penguin

A large dish of this lasagne will bring the season to the table. This recipe may be vegetarian but it’s so delicious that many a carnivore will consider converting. Serve with a mixed green salad.

You will need

125 g Flour 125 g Butter 450 g fresh Spinach 1.2 kg , peeled, deseeded and sliced into 0.5cm thick crescents Butternut Squash 1 ½ large Onion(s) , peeled and thinly sliced 1 large bunch of Sage leaves, half left whole, half chopped 4 large Garlic cloves, peeled and sliced 2 x 125g balls of Mozzarella 12–15 fresh or dried Lasagne Sheets Sea Salt and freshly ground black pepper A generous grating of Nutmeg Olive Oil 75 g grated Parmesan , plus 50g extra for sprinkling between layers 800 ml –850ml Milk

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Description

A large dish of this lasagne will bring the season to the table. This recipe may be vegetarian but it’s so delicious that many a carnivore will consider converting. Serve with a mixed green salad.

Instructions

1. Preheat the oven to 200°C/gas 6. Drizzle a little oil on to a large baking tray, add the onion, butternut squash, chopped sage and garlic, then roast in the oven for 15-20 minutes until soft.

2. To make the béchamel sauce, melt the butter in a medium saucepan, then add the flour. Stir together until you have a paste and cook for 1–2 minutes. Slowly add the milk, constantly stirring until the sauce thickens, and add 75g Parmesan.

3. In a separate pan heat a little oil, add the spinach and nutmeg and season. Cook for a couple of minutes until the spinach has wilted, squeezing out any excess water. If using dried lasagne sheets, blanch them in a pan of salted boiling water for 2 minutes until soft. Put a layer of pasta into a large earthenware baking dish, top with a layer of the butternut-squash mixture, a layer of béchamel sauce, some spinach and a sprinkling of Parmesan. Repeat the layers, ending with a final layer of pasta. Smooth over the remaining béchamel sauce. Rip the mozzarella into pieces and scatter these over the top with any remaining grated Parmesan. Place in the preheated oven for 25–30 minutes until the mozzarella bubbles and browns. Garnish with the whole sage leaves, flash-fried in a little hot butter. Aromatic and fullish whites like Chenin Blanc or a white Rhône. tip: This can be kept in the fridge for two days if covered in clingfilm or frozen for up to 3 months. Defrost fully before cooking