This butternut squash and sage lasagne is a delicious and impressive vegetarian meal – perfect for dinner parties!
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!
By the way, if you like this, then I’m sure you’ll also love spinach and ricotta lasagne, spinach, tomato and goats cheese cannelloni and courgette lasagne.
Ingredients, Substitutions and Variations
- Olive oil – you could also use vegetable oil.
- Butternut squash– you’re looking for a medium to large butternut squash.
- Sage – fresh sage absolutely makes this recipe. It won’t be the same with dried sage.
- Garlic – you roast the garlic with the butternut squash to impart all of that incredible flavour.
- Ricotta – if you fancy a cheesier lasagne, you can increase the amount of ricotta – but this goes a long way.
- Crème fraiche, Parmesan and egg – this makes the lasagne topping. It’s a tarter version of a bechamel, and works nicely with the sweet butternut squash.
- Fresh lasagne sheets – fresh lasagne is best here because it cooks quickly. You could also use precooked dried lasagne sheets.
Top Tips
- Add water
When you put the first layer of lasagne sheets in the dish, add just a splash of water too: this will make sure that those sheets cook as well as all of the others and don’t stick to the bottom.
- Don’t peel the squash
There’s no need to peel your butternut squash – it’s not worth the effort! The skin is soft enough to eat after roasting and adds a lovely texture balance.
- Get ahead
You can roast the butternut squash in advance and keep refrigerated for 48 hours, then compile the lasagne and cook when you’re ready.
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Butternut Squash and Sage Lasagne
July 7, 2024Ingredients
- 1 tbsp olive oil
- 650 g butternut squash cut into small chunks
- 1 handful sage leaves
- 1 bulb of garlic
- 250 g ricotta
- 200 g creme fraiche
- 50 g parmesan
- 1 egg
- 250 g fresh lasagne sheets
Instructions
- Preheat the oven to 200 degrees.
- 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.
- Meanwhile, in a large bowl beat together the creme fraiche, the egg and half of the grated parmesan.
- 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.
- 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.
- Bake in the oven for 30 minutes until golden and cooked through.
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