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
