Butternut squash & rosemary lasagne

Butternut squash & rosemary lasagna, Kather's Kitchen

A simple, seasonal, family-friendly recipe that tastes sensational

Serves 6

  • 1 large butternut squash
  • 3 sprigs rosemary, leaves removed and finely chopped
  • 3 cloves garlic, crushed
  • 2 tbsp olive oil
  • 100g butter
  • 85g plain flour
  • 900ml milk
  • 250g fresh lasagna sheets
  • 175g freshly grated Parmesan
  • a handful of fresh sage leaves (optional)
  • Salt & freshly ground black pepper
  • – 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
  • – 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

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