Butternut squash and rosemary lasagna recipe
A fantastic lasagne for vegetarians - just take care to use veggie-friendly Parmesan.
Optional serving suggestion - heat a tablespoon of olive oil in a saucepan and, when hot, add a few sage leaves (making sure they don’t overlap) and fry for around 15 seconds until dark green and crisp. Transfer the sage leaves onto a piece of kitchen towel. Place a generous helping of lasagna onto each plate and top with a crispy sage leaf.
Ingredients
- 1 large butternut squash
- 3 sprigs rosemary, leaves removed and finely chopped
- 3 cloves garlic, crushed
- 2 tbsp olive oil
- 100 g butter
- 85 g plain flour
- 900 ml milk
- 250 g fresh lasagna sheets
- 175 g freshly grated Parmesan
- 1 handful of fresh sage leaves (optional)
- 1 pinch salt & freshly ground black pepper
- 1 large butternut squash
- 3 sprigs rosemary, leaves removed and finely chopped
- 3 cloves garlic, crushed
- 2 tbsp olive oil
- 3.5 oz butter
- 3 oz plain flour
- 31.7 fl oz milk
- 8.8 oz fresh lasagna sheets
- 6.2 oz freshly grated Parmesan
- 1 handful of fresh sage leaves (optional)
- 1 pinch salt & freshly ground black pepper
- 1 large butternut squash
- 3 sprigs rosemary, leaves removed and finely chopped
- 3 cloves garlic, crushed
- 2 tbsp olive oil
- 3.5 oz butter
- 3 oz plain flour
- 3.8 cups milk
- 8.8 oz fresh lasagna sheets
- 6.2 oz freshly grated Parmesan
- 1 handful of fresh sage leaves (optional)
- 1 pinch salt & freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Preheat oven to 220C/Gas Mark 7.
- Cut the skin off the butternut squash, remove the seeds and cut the squash into 1½ cm cubes.
- Put into a large ovenproof dish or roasting tin, add the olive oil, garlic, chopped rosemary and a little salt and pepper and toss thoroughly.
- Bake for 12-15 minutes or until tender but not too soft.
- Reduce oven temperature to 180C/Gas mark 4.
- Make the white sauce – melt the butter in a saucepan, add the flour and stir well until the flour absorbs the butter.
- Add the milk a little at a time over a low heat stirring continuously then bring the mixture to a simmer. Keeping stirring and cooking until the sauce thickens then cook over a low heat for 5 minutes, stirring occasionally.
- Season with salt and pepper.
- Add the roasted squash to the white sauce and mix well.
- Lightly oil an ovenproof dish (preferably rectangular and approx 24cm x 33cm / 9” x 13” in size) and coat the base with a third of the butternut squash and white sauce mixture. Sprinkle with some Parmesan.
- Place a layer of lasagna sheets on top, then cover with half the remaining sauce mixture.
- Sprinkle with Parmesan and cover with another layer of lasagna sheets.
- Spoon over the rest of the sauce followed by a top layer of lasagna sheets.
- Sprinkle with the remaining Parmesan, cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes until the lasagna is tender and golden brown and crispy on top.
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