Squash and Spinach Lasagne

Ingredients

• 800 g butternut squash (Weigh raw; roughly chopped)
• 2.5 tbsp olive oil (Source gives a range of 2–3 tbsp)
• 1 tsp salt (A pinch for roasting the squash; source also says approximately 1 tsp, to taste, for the béchamel)
• 45 g plain white flour
• 75 g butter
• 750 g milk
• 1 bunch sage (Used to infuse the milk)
• 2.5 sprig rosemary (Source gives a range of 2–3 sprigs; used to infuse the milk)
• 0.25 tsp nutmeg
• 0.25 tsp black pepper
• 200 g spinach
• 375 g fresh lasagne sheets (Enough for 5 layers; follow package instructions and cut to fit the baking tray before placing in water)
• 250 g grated mozzarella and strong cheddar (A mixture of mozzarella and strong cheddar; amount is combined for both cheeses)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Roughly chop the butternut squash. Toss it with the olive oil and a pinch of salt, then spread it on a baking tray and roast for 35–40 minutes, or until soft.

3. 3

   Put the milk in a saucepan with the sage and rosemary. Heat until simmering, then set aside with the herbs to infuse while you make the roux.

4. 4

   In another pan, melt the butter over low heat. Add the flour and whisk continuously until smooth and lump-free.

5. 5

   Cook the roux for a couple of minutes, whisking occasionally. Keep it pale; do not let it brown.

6. 6

   Vigorously whisk about 2–3 tablespoons of the infused milk into the roux until it forms a smooth paste.

7. 7

   Gradually whisk in the remaining milk, adding it bit by bit until incorporated. The mixture may look as though it is separating at first; keep whisking and adding the milk until smooth.

8. 8

   Whisk in the nutmeg, approximately 1 teaspoon of salt, and the black pepper. Taste and adjust the seasoning.

9. 9

   Switch to a wooden spoon and stir until the béchamel thickens, about 15 minutes.

10. 10

    Briefly blanch the spinach in hot water to wilt it. Drain it, then squeeze out the excess water with kitchen towel.

11. 11

    When the roasted squash is soft, mash it with a fork.

12. 12

    Prepare the fresh lasagne sheets according to their package instructions. If cutting them to fit your baking tray, do so before putting them into water.

13. 13

    In a large baking tray, assemble five alternating layers of pasta with the béchamel and spinach, and mashed squash with cheese. The source describes two béchamel-and-spinach layers and two squash-and-cheese layers; reserve extra béchamel for the top.

14. 14

    Finish with a top layer of béchamel and cheese.

15. 15

    Bake for 25–35 minutes, until the top is golden and crispy. The audio also describes the lasagne as golden and bubbling.

Notes

The source does not specify the exact distribution of fillings across all five pasta layers, nor a separate resting time. It suggests following the lasagne-sheet package instructions; fresh sheets were briefly placed in water before assembly.

Nutrition per serving

• main
• vegetarian
• comfort food
• baked
• autumn
• pasta