I tried this recipe out on the off-chance that it would work – I love vegetarian lasagnes based around ricotta, and thought the butternut squash might make a nice, seasonal change to other roasted vegetables. I was worried about the texture though, but shouldn’t have been – we were both surprised by how well it worked, and how tasty it was! This is my favourite recipe of the last couple of months, so if you’re going to try anything, try this. It’s light, fragrant and easy to make.
It takes around an hour to make, but it’s worth it and the work which is needed is very straightforward. Give it a go – you won’t regret it!
This will serve 4 with a side salad.
Butternut Squash and Sage Lasagne
1 tbsp olive oil
650g butternut squash, peeled and cut into small chunks
1 handful sage leaves
4 cloves garlic
200g creme fraiche
250g fresh lasagne sheets
1. Preheat the oven to 200 degrees.
2. Put the butternut squash, whole cloves of unpeeled garlic and half of sage leaves (chopped) in a roasting dish. Drizzle over the olive oil, season with salt and pepper and pop in the oven for 25 minutes until soft and golden.
3. Meanwhile, in a large bowl beat together the creme fraiche, the egg and half of the grated parmesan.
4. When the butternut squash is cooked, pick out the garlic cloves and bin them. Put the butternut squash into a large bowl. Carefully stir in the ricotta, trying not to break up the butternut squash too much.
5. To assemble the lasagne, cover an oven proof dish with 1/3 of the lasagne sheets. Cover with half of the butternut squash mixture, then another 1/3 of the lasagne sheets, then the remaining butternut squash, then the remaining lasagne sheets. Top this with the creme fraiche mixture. Even it out, then sprinkle over the remaining parmesan and sage leaves.
6. Bake in the oven for 30 minutes until golden and cooked through.