Butternut Squash and Sage Lasagne
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!
Ingredients
fresh sage10 g
white onion1 wholelarge
butter175 g
parmesan300 ggrated
extra virgin olive oil2 tbsp
salt1 pinch
black pepper1 pinch
plain flour15 g
milk600 mldairy or plant-based
mustard3 tsp
cheddar cheese200 g
lasagne sheets8 sheet
butternut squash2 whole
garlic cloves7 clove
nutmeg2 tsp
baby spinach360 g
Instructions
Chef's Tips
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.
Prepare the Oven and Squash
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.
Sauté the Aromatics
While the squash is roasting, finely chop the white onion and mince the garlic. In a pan, melt 2/3 of the butter, then add the chopped onion and garlic. Cover with a lid and sweat on a low heat for 20 minutes, until softened.
Make the Cheese Sauce
In a large saucepan, melt the remaining butter. Add the plain flour and mix to form a thick paste. Gradually whisk in the milk, pouring a bit 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.
Assemble the First Layer
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.
Layer and Repeat
Repeat the layering process two more times: lasagne sheets, roasted squash and onions, parmesan, and cheese sauce, until the tray is full.
Final Topping and Bake
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.
Serve
Remove from the oven and let it rest for a few minutes before slicing and serving. Sprinkle with extra grated parmesan, if desired.
