Description
Creamy butternut squash lasagne brings Italian comfort to autumn’s dinner table. Layers of silky squash, rich cheese, and herbed pasta create a soul-warming meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 large butternut squash (1.2–1.4 kg / 2.6–3.1 lbs)
- 9 lasagne sheets
- 350g (12.3 oz) fresh spinach
- 200g (7 oz) goats cheese
- 150g (5.3 oz) Cheddar cheese
- 50g (1.8 oz) Parmesan cheese
Herbs and Spices:
- 3–4 teaspoons fennel seeds
- 1 tablespoon fresh sage (chopped)
- Fresh thyme (sprigs)
- Fresh nutmeg (light grating)
- Salt
- Black pepper
Vegetables and Other Ingredients:
- 1 leek
- 1 onion (finely chopped)
- 1 small onion
- 1 red pepper (chopped)
- 1 clove garlic (chopped)
- 1 tablespoon olive oil
- 1 liter full-fat milk
- 50g (1.8 oz) butter
- 50g (1.8 oz) flour
- 25g (0.9 oz) pinenuts
- Carrot slices
- Thyme stalks
- Parsley stalks
- 9 peppercorns
Instructions
- Roast butternut squash wedges with aromatic herbs and spices at 180C for 35-40 minutes. Drizzle with oil, sprinkle fennel, thyme, garlic, sage, nutmeg, salt, and pepper. Once cooled, mash the roasted squash into a smooth consistency.
- In a separate pan, gently sauté leek, onion, and pepper until they become translucent. Add minced garlic and incorporate with the mashed squash. Season the mixture thoroughly.
- Prepare spinach by wilting, then carefully drain and squeeze out excess moisture.
- Create an aromatic infusion by simmering milk with carrot, onion, herbs, and peppercorns. Allow to steep off the heat for 10 minutes, then strain.
- Craft a classic roux using butter and flour. Gradually whisk in the strained milk, simmering until the sauce thickens. Incorporate cheeses and sage, then season to taste.
- Cook lasagne sheets until al dente. Drain and rinse with cold water to stop cooking.
- Assemble the lasagne in a greased dish by layering bechamel sauce, pasta sheets, spinach, squash mixture, and goats cheese. Repeat the layers, finishing with a top layer of bechamel, additional cheeses, and sprinkle of pine nuts.
- Bake at 200C (180C fan) for 30 minutes. Allow the lasagne to rest for 10 minutes before serving to let the layers set and flavors meld.
Notes
- Roast squash until caramelized edges develop for deeper, richer flavor profile.
- Squeeze spinach thoroughly to prevent watery lasagne layers and maintain structural integrity.
- Infuse milk with aromatics longer than 10 minutes for more intense, complex flavor depths.
- Swap goat cheese with vegan alternatives like cashew cream for dairy-free dietary needs.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 65 mg