Indulge in this comforting butternut squash and sage lasagne, a perfect autumn delight! Each creamy, cheesy layer is packed with sweet roasted squash, caramelised onion, and fresh sage, making every bite a hug for your tastebuds. Butternut squash is also a great source of vitamins A and C! CHECKED
large
grated
dairy or plant-based
Preheat your oven to 180°C. Peel the butternut squash and thinly slice it. Place the slices on a baking tray, drizzle with extra virgin olive oil, season with salt and black pepper, and roast for 40 minutes, or until soft.
While the squash is roasting, finely chop the white onion and mince the garlic cloves. In a pan, melt 100g of butter, then add the chopped onion and garlic. Cover with a lid and sweat on a low heat for 20 minutes, until softened.
In a large saucepan, melt 75g of butter. Add the plain flour and mix to form a thick paste. Gradually whisk in the milk, 100ml at a time, on a low heat, ensuring no lumps form. Once all the milk is incorporated, add the cheddar cheese, a teaspoon of mustard, and a grating of nutmeg. Season with salt and black pepper, and stir until the sauce is smooth.
Spread a thin layer of the cheese sauce in the bottom of a baking tray. Arrange a layer of lasagne sheets over the sauce. Top with a third of the roasted squash and sautéed onions, as well as a third of the baby spinach, then sprinkle with a third of the grated parmesan. Drizzle with another layer of cheese sauce.
Repeat the layering process two more times: lasagne sheets, roasted squash and onions, parmesan, and cheese sauce, until the tray is full.
For the final layer, top with any remaining cheese sauce, then sprinkle with the remaining parmesan and scatter with fresh sage leaves. Bake in the preheated oven for 1 hour, or until golden brown and crisp on top.
Remove from the oven and let it rest for a few minutes before slicing and serving. Sprinkle with extra grated parmesan, if desired.
For an extra depth of flavour, roast the butternut squash with a touch of smoked paprika.
If you prefer a richer sauce, you can add a splash of white wine to the onion and garlic mixture before adding the butter.
To make this dish vegan, use plant-based milk and cheese alternatives, and ensure your lasagne sheets are egg-free.