Butternut Squash Lasagna
Butternut squash lasagna is an indulgent take on the Italian classic, where the sweetness of the squash plays beautifully against yielding pasta and a generous, golden layer of melted cheese. Thin slices of squash, lightly spiced and roasted, bring a velvety texture and a sweet-savoury note that cuts through the richness of the bechamel. Perfect for autumn evenings, it strikes a lovely balance between tradition and invention - comforting and refined at once.
Ingredients
- 1 butternut squash
- Lasagna sheets
- Bolognese sauce
- Crème fraîche (you can use goat cheese instead if you prefer)
- Olive oil
- Vegetables (here, mushrooms and courgettes)
Method
- Cut the butternut squash into rough chunks. Spread them out in a roasting dish. Season with salt and drizzle with olive oil.Roast at 200°C for 30 minutes.
- Chop your vegetables while that is in the oven.
- Blitz the butternut squash in a blender with the crème fraîche until you have a smooth, silky purée.
- Warm your bolognese sauce through in a saucepan.
- Take your ovenproof dish and spread a first layer of butternut squash over the base.
- Lay your lasagna sheets on top.
- Spoon over the bolognese and vegetables.
- Lasagna sheets.
- Bolognese and vegetables.
- Lasagna sheets.
- A layer of butternut squash and cheese.
- Bake at 180°C for 30 minutes.
