Butternut squash, ricotta and spinach lasagne

    2 hours 30 min

    Roasted butternut squash is pureed into a rich and creamy sauce in this vegetarian lasagne layered with spinach and three kinds of cheese.

    15 people made this

    Serves: 10 

    • 1 butternut squash - peeled, seeded and cubed
    • 1 tablespoon olive oil, or to taste
    • 1 tablespoon chopped garlic
    • 3 dashes ground sage
    • 1 pinch herbal salt, or to taste
    • Sauce
    • 60g butter
    • 2 teaspoons chopped garlic
    • 2 tablespoons plain flour
    • 700ml milk
    • 1 pinch salt and ground black pepper to taste
    • 1 teaspoon chilli powder
    • 3 dashes ground sage
    • 1/2 teaspoon dried rosemary
    • Cheese mixture
    • 450g ricotta cheese
    • 225g grated mozzarella cheese, divided
    • 275g frozen chopped spinach, drained and squeezed dry
    • 1 egg
    • 20g grated Parmesan cheese
    • 9 lasagne sheets

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat oven to 200 C / Gas 6.
    2. Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage and herbal salt in a baking dish until coated.
    3. Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
    4. Reduce oven temperature to 190 C / Gas 5.
    5. Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
    6. Remove sauce from heat; stir in roasted butternut squash, chilli powder, ground sage and rosemary. Puree sauce with an immersion blender until smooth.
    7. Mix ricotta cheese, 3/4 of the mozzarella cheese, spinach, egg and Parmesan cheese together in a bowl.
    8. Spread a ladle of sauce on the bottom of the baking dish. Lay 3 lasagne sheets on top. Spread 1/3 of the ricotta cheese mixture over the lasagne sheets. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining mozzarella cheese on top. Cover baking dish with foil.
    9. Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

    Parmesan cheese:

    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.

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