My trusty pasta machine has been in action again, this time to create this fantastic Butternut Squash Lasagne. If you don’t fancy lamb for your Easter lunch, this is an superb substitute. It’s all in the layers.
2 onions, thinly sliced
1 butternut squash, peeled, deseeded and sliced into 0.5cm thick crescents
1 large bunch sage leaves, half left whole, half chopped
4 garlic cloves, peeled and sliced
450g fresh spinach
Generous grating of nutmeg
Salt and freshly ground black pepper
12-15 fresh lasagne sheets (I used homemade. Click here for the recipe)
2 x 125g balls of mozzarella
For the bechamel sauce
125g plain flour
75g grated Parmesan, plus 50g extra for sprinkling between layers
1. Preheat the oven to 200C/Gas 6. Drizzle a little oil onto a large baking tray. Add the onion, squash, chopped sage and garlic, then roast in the oven for 15-20 mins until soft.
2. To make the bechamel sauce, melt the butter in a saucepan, then add the flour. Stir together until you have a paste and cook for 1-2 mins. Slowly add the milk, stirring until the sauce thickens. Add 75g Parmesan.
3. In a separate pan, heat a little oil, add the spinach and nutmeg and season. Cook for a couple of minutes until the spinach has wilted. Allow to cool, then use your hands to squeeze out any excess moisture.
4. Put a layer of pasta into a large, deep baking dish, top with a layer of the squash mixture, a layer of bechamel sauce, some spinach and a sprinkling of Parmesan. Repeat the layers ending with a final layer of pasta.
5. Rip the mozzarella into pieces and scatter over the top with any remaining grated Parmesan.
6. Place in the preheated oven for 25-30 mins until the mozzarella bubbles and browns.