Butternut Squash & Sage Lasagne

Butternut squash is one of my favourite vegetables. It has such versatility: excellent in a piping hot risotto or heart-warming in a tomato-based stew.  

In this easy lasagne recipe, the butternut squash is roasted until it is soft but still firm, which brings out it’s full nutty flavour. The mixing of the ricotta and crème fraiche gives this dish a lighter sauce than the more traditional béchamel. The addition of sage really compliments the butternut squash’s flavour.  

This is a lovely recipe for an autumnal mid-week dinner.

Ingredients

  • 250g squash, peeled and chopped into chunks
  • ½ tbsp olive oil
  • 70ml crème fraiche
  • 15g parmesan, finely grated
  • 80g ricotta
  • salt and pepper
  • a few sage leaves, chopped
  • 3 sheets fresh lasagne
  • 30g grated mozzarella

Method

1. Heat the oven to fan 200C/ conventional 220C/ gas mark 7. 

2. Chop the squash into 2cm chunks. Toss the squash together with the olive oil in a roasting tin. Roast for 30 mins until soft and golden. 

3. While the squash is roasting, mix the crème fraîche with half the Parmesan, then set aside. 

4. When squash is ready, leave to cool slightly. 

5. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan. Fold through the squash and season. 

6. Assemble the bake by spreading a third of the crème fraîche mix into the bottom of an ovenproof dish. Layer a lasagne sheet over the top then place one third of the ricotta/squash mixture on top. Keep layering the mixture until it is all gone (but make sure you keep some crème fraiche mixture for the top). 

7. Spread the remaining crème fraîche over the top layer of lasagne, scatter with mozzarella and sage leaves. 

8. Bake for 25 mins until bubbling and golden.

Why not try a Sweet potato brownie for dessert ?


| Melinda Johnston

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