Butternut Squash Lasagne

This vegetarian lasagne showcases beautiful layers of butternut squash, creamy béchamel sauce, fresh herbs and lasagne sheets. It's a great make-ahead and “cook and freeze” meal as it a be cooked in a glass container, cooled and frozen as it is. 

Substitute:

  • No butternut squash? Use sweet potatoes, squash, pumpkin or carrots. 
  • No basil? Use spinach. 
  • No rosemary? Try with sage. 
  • Vegan? Swap the butter, ricotta and parmesan for vegan alternatives. 

Prep time: 20 minutes

Cook time: 60 minutes

Total time: 80 minutes

Servings: 2

Ingredients:

470 g Butternut squash

2 tbsp Olive oil

Salt & pepper

160 g Ricotta cheese 

2 Garlic cloves (chopped)

1 tsp Ground nutmeg 

For the bechamel:

40 g Butter

20 g Plain flour

200 ml Milk of choice

200 ml Vegetable stock

1 sprig Rosemary

For the pasta layers:

6 Lasagne Sheet

Basil leaves

50 g Parmesan (grated )

Recipe:

  1. Preheat the oven to 200 C/180 fan/gas mark 6. Cut the butternut squash (with the skin on) into 3cm cubes, add put it in a glass baking dish. Drizzle with oil and season with a pinch of salt and pepper. Toss to coat, and roast for 25-30 minutes.
  2. Meanwhile, make the béchamel sauce. Heat the butter and rosemary in a large pan over medium heat and cook for 1 minute. Whisk in the flour and cook for 1 minute more, then slowly add the milk and vegetable stock, whisking until combined. Stir in the garlic and season with salt and pepper, then bring to a boil and stir for 2-3 minutes.
  3. Mash the roasted butternut squash until mostly smooth. Stir in the ricotta and nutmeg, then season with salt and pepper.
  4. Spread a quarter of the béchamel sauce in the bottom of a freezer-safe baking dish. Top with 2 lasagne sheets, spread with one third of the butternut squash mixture and add a few basil leaves. Repeat the layers twice more, finishing with the butternut squash mixture and the grated parmesan.
  5. Bake uncovered for 45 minutes, or until the top has bubbled up and browned a bit. Eat right away, or let cool fully before covering the dish and to freeze. When ready to eat, pace in the oven until hot.
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How to store

Store directly in the “cook & freeze” baking dish, in the freezer for up to 3 months. To eat, defrost thoroughly and reheat in the oven until hot through. 

Leftovers

Make lasagne grilled cheese. Place the leftover lasagne between slices of bread along with cheeses and toast until golden. 

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