Butternut Squash & Creamy Cheesy Spinach Lasagne

Butternut Squash & Creamy Cheesy Spinach Lasagne

2015-01-28 12.19.37Right so I meant to make this recipe last week, but I completely got distracted by a bunch of other recipes…I blame the amazing blog Topped with Cinnamon. So distracting!

So here is my take on a ‘healthy’ or should I say healthier lasagne, there is no meat – just roasted butternut squash (and other veg), as well as a creamy cheesy béchamel sauce with sautéed spinach. Trust me, you will not miss the meat. And frankly, I have been eating way too much meat lately, so a nice and simple veggie week is just what I need!

This recipe is inspired by a number of other recipes I have seen that use butternut squash in a lasagne. I like the fact that rather than leave the squash in chunks (which can be just as tasty), it is pureed into a nice sauce, which adds a certain bit of creaminess to the dish.

There is, however, a downside to this dish – the washing up! Unfortunately there is no way around it, you’re just going to have to face the fact that there will be plenty of bowls, knives, plates, food processors etc., to wash up in the end – but it is soooo worth it!

Servings: 8

Roasted Butternut Squash

2 medium butternut squash, peeled, deseeded and diced into 2 inch chunks

4 medium red onions, peeled and quartered

10 garlic cloves, whole

½ bundle fresh sage leaves

Salt and Pepper to season

Olive Oil, for roasting

250 grams ricotta

4 tablespoons milk

2 tablespoons low fat margarine

Cheesy Spinach Béchamel/White Sauce

450 grams spinach, gently steamed

75 grams low fat margarine

50 grams plain flour

750mls 1% milk / ½ Pint

¼ tsp freshly grated nutmeg (already grated is fine too)

250 grams low fat cheese, grated (cheddar, mozzarella – just needs to be a mild cheese)

50 grams parmesan, grated

 

16 Lasagne sheets (I use the ones that you don’t need to precook)

 

Preheat the oven to 180C.

Start off by first roasting the squash, garlic, sage and onions in the oven. Be sure to generously sprinkle the veg with plenty of salt and pepper, and a good glug of olive oil. Roast the veg for about 30 – 40 minutes, until soft and lightly browned. Keep an eye on the veg to make sure it doesn’t burn.2015-01-20 13.15.42

In the meantime, start to make the white sauce/béchamel. Melt the butter and add the flour until you have a nice roux. Cook this for about 1 minute on medium heat, and then gradually add the milk. Keep stirring until the sauce thickens. Remove the sauce from the heat and add 125 grams cheddar cheese, parmesan cheese, nutmeg and the wilted spinach. Stir this all through very gently, try not to break the spinach up too much, and finally season to taste.2015-01-28 10.16.31

Once the veg has roasted, remove from the oven and let cool slightly. Add all the veg to a food processor, and blitz this briefly. Add the milk, butter and 150 grams ricotta and blitz this again until nice and smooth.2015-01-28 11.09.29

Grab a casserole dish (mine was about 6” x 8”), and drizzle a touch of olive oil on the bottom. Now it’s time to make the lasagne!

  1. Grab a third of the squash mixture, and smooth over the entire base of the dish.
  2. Laydown 4 sheets of lasagne.
  3. Pour over half of the cheesy spinach mixture, and smooth.
  4. Laydown another 4 sheets of lasagne.
  5. Pour over another third of the squash mixture, and smooth.
  6. Laydown another 4 sheets of lasagne.
  7. Pour over the last remaining bit of the cheesy spinach, and smooth.
  8. Laydown your final 4 sheets of lasagne.
  9. Finish off the lasagne with the remaining squash mixture, 125 grams of grated cheddar cheese, 100 grams of ricotta and a drizzle of olive oil.2015-01-28 11.21.04

Cover the dish with foil, and bake for 30 minutes. Remove the foil and bake the dish for a further 15 minutes. Remove from the oven, and set aside to cool. The dish is best served at room temperature, and not too hot (if you can wait, that is!)2015-01-28 12.30.022015-01-28 12.30.39

 

 

 

By | 2017-10-29T11:05:29+00:00 January 28th, 2015|Recipes|0 Comments

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