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Butternut Squash Lasagna

If you don’t like butternut squash or want to try a different version, this works well with beetroot.

1  butternut squash

1 red onion, cut into wedges

4 tomatoes, roughly chopped

1 tsp ground cumin

1/2 tsp dry chilli flakes

1 tbsp dried oregano

5 cloves garlic, unpeeled

olive oil for drizzling

250g ricotta

1 lemon, zested

40 g parmesan (or vegetarian hard cheese), grated

300 ml whole milk

300 g fresh lasagna sheets

125 g mozzarella ball

Butternut squash lasagna filling

Preheat the oven to 200C fan. No need to peel the squash but remove any stickers. Cut the top and bottom off, then cut in half, scoop out the seeds and cut into 4 cm  chunks.

Spread on a baking tray in a single layer then nestle the unpeeled garlic cloves with the squash, add the onion and tomatoes. Drizzle generously with olive oil, sprinkle with cumin and oregano, season well with salt and pepper, roast for 30 minutes. Remove from the oven and reduce the temperature to 180C.

Remove the garlic cloves from the tray and squeeze the flesh out into a bowl. Mash with the back of a fork and add the ricotta, lemon zest and parmesan, stir then add the milk a little at a time until well combined. Season.

In a roasting tin or lasagna dish spread half the squash over the base of the tin, cover with half the lasagna sheets and top with half the cheese mixture. Repeat the layers and finish with mozzarella torn into pieces on the top and drizzle a little more olive oil

Bake for 40 minutes. Allow to rest for 10 minutes before serving.

Butternut squash lasagna

Butternut Squash Lasagna

Jules
If you don't want to use butternut squash, this recipe works well with beetroot
No ratings yet
Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Main Course
Servings 6 people
Calories 409 kcal

Ingredients
  

  • 1 butternut squash
  • 5 cloves garlic unpeeled
  • 4 tomatoes quartered
  • 1 red onion cut into wedges
  • olive oil for drizzling
  • 1/2 tsp dry chilli flakes
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 250 g ricotta
  • 1 lemon zested
  • 40 g parmesan or vegetarian hard cheese grated
  • 300 ml whole milk
  • 300 g fresh lasagna sheets
  • 125 g mozzarella ball

Instructions
 

  • Preheat the oven to 200C fan. No need to peel the squash but remove any stickers. Cut the top and bottom off, then cut in half, scoop out the seeds and cut into 4 cm  chunks.
  • Spread on a baking tray in a single layer then nestle the unpeeled garlic cloves with the squash, add the onion and tomatoes. Drizzle generously with olive oil, sprinkle with cumin and oregano, season well with salt and pepper, roast for 30 minutes. Remove from the oven and reduce the temperature to 180C.
  • Remove the garlic cloves from the tray and squeeze the flesh out into a bowl. Mash with the back of a fork and add the ricotta, lemon zest and parmesan, stir then add the milk a little at a time until well combined. Season.
  • In a roasting tin or lasagna dish spread half the squash over the base of the tin, cover with half the lasagna sheets and top with half the cheese mixture. Repeat the layers and finish with mozzarella torn into pieces on the top and drizzle a little more olive oil
  • Bake for 40 minutes. Allow to rest for 10 minutes before serving.

Nutrition

Sodium: 202mgCalcium: 398mgVitamin C: 48mgVitamin A: 14335IUSugar: 8gFiber: 4gPotassium: 891mgCholesterol: 75mgCalories: 409kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 15gProtein: 21gCarbohydrates: 52gIron: 4mg
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