Butternut Squash and Sage Lasagne
with Cheddar, Spinach and Wild Rocket
Thought to have originated in Italy during the Middle Ages, lasagne is not only used to refer to the popular baked pasta dish but also the individual sheets of thin, flat pasta used to make it. Typically made with layers of pasta, ragù and béchamel sauce, it's a rich, creamy and comforting meal that can be made with many different ingredients or made vegetarian - just like this recipe!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Butternut Squash
30 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
2 unit(s)
Garlic Clove
1 bunch(es)
Sage
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
100 grams
Baby Spinach
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten)
20 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm slices.
Pop the butternut slices onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).
Pick the sage leaves from their stalks and roughly chop (discard the stalks).
When the butternut is halfway through cooking, remove the tray from the oven.
Turn the butternut, sprinkle over half the sage, then return to the oven for the remaining time.
Heat a drizzle of oil in a large saucepan on medium heat.
Add the butter to the pan and allow to melt (see pantry for amount). Once melted, add the garlic and remaining sage and fry, 1 min.
Stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir the water for the sauce (see pantry for amount) and vegetable stock paste into the roux. Bring to the boil, stir and simmer until thickened, 2-3 mins.
Once thickened, stir in the creme fraiche and hard Italian style cheese.
Add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Season with salt and pepper, then remove from the heat.
In an appropriately sized ovenproof dish, spread a third of the spinach sauce in a thin layer. Cover with a third of the lasagna sheets in a layer. Top the sheets with half the roasted butternut squash.
Repeat with another third of the sauce, lasagne sheets and remaining butternut squash.
Top with the remaining lasagna sheets and drizzle over the remaining sauce. You should have 3 layers of lasagna sheets and two layers of butternut. Sprinkle with the Cheddar cheese.
Add to the middle shelf of the oven and bake until golden and bubbling, 25-35 mins.
Halve the roasted butternut squash lasagne and share between your serving bowls.
Serve the rocket alongside a drizzle of oil over the leaves.
