Butternut squash lasagna
Lasagna can sometimes be a time intensive endevour, but when you find the right recipe, the pay off is worth it. And sometimes, you find a recipe that's as easy as it is delicious - which is exactly what we have here. The perfect mixture of cheeses, savoury seasonings, and sweet squash is waiting to wow your family.
SERVES
2
Ingredients
For the lasagna:
- 1 butternut squash, peeled and sliced
- Olive oil, for roasting
- Salt to season
- 4 cups fresh ricotta
- 1/3 cup pecorino romano, grated
- Salt and fresh ground pepper to taste
- 2 cups mozzarella, grated
- 6 fresh lasagna sheets, trimmed
- 1/4 teaspoon nutmeg
- 2 cups fresh spinach
For the basil cream sauce:
- 1/4 cup unsalted butter
- 2 garlic cloves, minced
- 3 tablespoons flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup basil, chopped
Directions
- Preheat oven to 400F (205C).
- Arrange pieces of butternut squash on a baking tray. Drizzle olive oil on top and season with salt. Roast in the oven for 15 minutes, or until tender. Let cool.
- Add ricotta to a bowl. Grate in pecorino romano. Season with salt and fresh ground pepper to taste.
- Melt butter in a saucepan. Add garlic. Add flour to pan and stir to combine. Cook on medium-low for a few minutes. Then add milk and stir to combine. Season with salt and fresh ground pepper.
- Add basil to pan. Cook until mixture starts to thicken.
- Place fresh lasagna sheets in a single layer on the bottom of a greased baking dish or lasagna pan.
- Place butternut squash pieces on top. Top with ricotta mixture. Add a layer of fresh baby spinach. Spoon over basil cream mixture. Add a layer of fresh lasagna sheets. And repeat.
- Top with grated mozzarella.
- Cover with foil and bake in the oven for 30 minutes.
- Remove foil and continue to bake a further 30 minutes, until cheese is golden and bubbling.
- Enjoy!
