About this recipe:A delicious vegetarian lasagne that meat eaters will love. Lasagne sheets are layered with a butternut squash sauce and Parmesan cheese, then finished off with whipped cream and more Parmesan cheese. Enjoy with a side salad or garlic bread.
1.35kg butternut squash, halved and seeded
3 tablespoons vegetable oil
1/2 teaspoon salt
50g unsalted butter
2 tablespoons finely chopped garlic
4 tablespoons plain flour
1 litre milk
salt and ground black pepper to taste
250ml double cream
9 lasagne sheets
100g finely grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat an oven to 230 C / Gas 8. Grease a baking tray.
Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
Heat the butter in a large frying pan over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
Reduce oven temperature to to 190 C / Gas 5. Grease a 23x33cm or similar sized baking dish.
Beat the double cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
Pour 250g the butternut sauce into the baking dish and place 3 lasagne sheets on top in a single layer. Spread half of the remaining sauce over the lasagne sheets and sprinkle with 40g of Parmesan cheese. Place another layer of lasagne sheets and spread the remaining sauce on top and sprinkle with 40g of Parmesan cheese. Place the final layer of lasagne sheets on top. Spread the whipped cream over the final layer of lasagne sheets making sure the pasta is completely covered. Sprinkle with the remaining 20g of Parmesan. Cover baking dish tightly with foil.
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.