The butternut squash seeds are actually edible too. Start by preparing your butternut squash, peel, and remove the seeds. This butternut squash lasagne is really easy to make, we’re not even making a roux for the white sauce, but you’d never know! It does take a bit of time to prepare all the layers but it's well worth it for this delicious veggie lasagne. Pointers, tricks and troubleshooting tips for the perfect butternut squash and ricotta lasagne Is butternut squash and ricotta lasagne easy to make? Isn't it pretty? All those layers are a real crowd-pleaser at the family table! Bake!īake for 30-45 minute or starting to brown on top.Īllow to cool a little before serving – it’ll hold its shape better when cut. Sprinkle the remaining Parmesan over the top of the lasagne and season with black pepper. Place over a medium heat and stir for 1-2 minutes until the cheese melts.Īs soon the sauce is smooth, pour it over your lasagne and level off. Pour your cream into a pan and add 2/3 of the Parmesan with a pinch of salt and pepper. Repeat the pattern again: tomato sauce, lasagne, ricotta, lasagne, butternut squash, lasagne. Now add half the butternut squash mix followed by another layer of lasagne sheets. Next, add half the ricotta mix followed by a layer of lasagne sheets. To assemble, put half of the tomato sauce into the bottom of your greased lasagne dish.Ĭover with a single layer of lasagne, tearing the sheets to size if needed. Warm the oil in a frying pan over a medium heat.Īdd the onion and garlic fry for 2-3 minutes until softening.Īdd the chopped tomatoes and season with salt and pepper.īring to the boil, then turn down to a simmer and cook for 10 minutes until reduced by half. Pulse in the food processor until smooth with green flecks. Tip the wilted spinach into a food processor along with the ricotta, nutmeg and a pinch of salt and pepper. Warm the olive oil in a pan over a medium heat. Set aside in a bowl to cool and give the food processor a rinse. Put the butternut squash in large pan in plenty of boiling salted water.ĭrain, then chuck in the food processor with the sage and a pinch of salt of pepper.
Preheat the oven to 180C/350F (160C/320F fan assisted).
100 g ( 3.5 oz) Parmesan or vegetarian hard cheese alternative finely gratedĮquipment Instructions Make the butternut squash layer.600 ml ( 1.3 pint) double cream (heavy cream).We love it, and alongside crunchy leaves and hot cocoa, it's another reason to look forward to the cooler months. When I created this recipe a few years back, it was as an alternative to classic butternut squash soup, retaining the pairing this much-loved autumn veg with nutmeg and sage, but converting it into a hearty pasta dish. Schwartz wants to uncover these stories, hear about our meaningful dishes, and find out how they came to be firm family favourites. For my family, one such dish is my signature butternut squash, spinach and ricotta lasagne.įor us, this gorgeous, flavour-packed dish signals the beginning of autumn, and serving up this meal is always something of a celebration. Whether it’s a recipe that’s been passed down through generations, or something that we like to make with our own kids, each time we have our favourite dish it evokes nostalgic memories that make us feel great.
We all have a favourite meal, don't we? From fish and chips, to a roast dinner, to something we've tasted on our travels around the world, everyone’s favourites are different, but they almost always have one thing in common – a story.
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