Roasted Butternut Squash and Goats Cheese Lasagne
A community recipe by auntycarolNot tested or verified by Nigella.com
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Cut butternut squash into large wedges, place on a baking sheet and add all other ingredients for the squash and place in pre-heated oven 180c for 35-40 mins. Once cooked remove from oven and leave to cool. For the filling, finely chop the leek, onion and pepper. Heat a pan with olive oil and saute until translucent but not coloured, add garlic and rest of herbs and saute for about 1 minute. Set aside to cool. Remove butternut squash from its skin into a bowl and mash down, add the leek, onion and pepper and mix together, taste for seasoning. Leave to one side until ready to assemble. Wash spinach, then wilt in a pan and place in a colander to drain, press as much liquid as you can out and leave till cool. To make the bechamel sauce, put the cold milk into a saucepan, with the onion, carrot, parsley stalks, peppercorns and thyme. Bring to the boil, simmer for 4-5 mins. remove from the heat and leave to infuse for 10 minutes. Whilst the milk is infusing make the roux, melt the butter, add the flour, combine and cook for for 2 minutes on a low heat stirring occasionally. To make the sauce strain out the vegetables and herbs from the milk, bring the milk back to the boil, and whisk in the roux to thicken to a light coating consistency. Allow to bubble for 4-5 minutes. Season the salt and pepper, taste and correct seasoning if needed, then add the grated cheddar and parmesan and sage. Bring a a large pan of salted water to boil with a little olive oil, cook the lasagne sheets as per packet instructions. Drain and cover with cold water to stop sticking together. You can now assemble the dish. Preheat the oven to 200oc (fan oven 180oc) Butter a 12" x 9" lasagne dish. Spoon a ladle of bechamel in to the dish and spread to coat the bottom. Place a single layer of lasagne sheets. Spread half the spinnach with a little grating of nutmeg, then half the butternut squash mixture, and half the goat cheese broken up, season with a little black pepper. Spread some bechamel on top, then lasagne sheets, spinnach, butternut squash, sauce and remaining goats cheese and then lasagne. On the top make sure you have enough sauce to cover the sheets and then add the remaining cheeses and pine nuts.* Place in the oven and bake for about 30 mins, until golden. Allow to rest for 10 minutes before serving.
Cut butternut squash into large wedges, place on a baking sheet and add all other ingredients for the squash and place in pre-heated oven 180c for 35-40 mins. Once cooked remove from oven and leave to cool. For the filling, finely chop the leek, onion and pepper. Heat a pan with olive oil and saute until translucent but not coloured, add garlic and rest of herbs and saute for about 1 minute. Set aside to cool. Remove butternut squash from its skin into a bowl and mash down, add the leek, onion and pepper and mix together, taste for seasoning. Leave to one side until ready to assemble. Wash spinach, then wilt in a pan and place in a colander to drain, press as much liquid as you can out and leave till cool. To make the bechamel sauce, put the cold milk into a saucepan, with the onion, carrot, parsley stalks, peppercorns and thyme. Bring to the boil, simmer for 4-5 mins. remove from the heat and leave to infuse for 10 minutes. Whilst the milk is infusing make the roux, melt the butter, add the flour, combine and cook for for 2 minutes on a low heat stirring occasionally. To make the sauce strain out the vegetables and herbs from the milk, bring the milk back to the boil, and whisk in the roux to thicken to a light coating consistency. Allow to bubble for 4-5 minutes. Season the salt and pepper, taste and correct seasoning if needed, then add the grated cheddar and parmesan and sage. Bring a a large pan of salted water to boil with a little olive oil, cook the lasagne sheets as per packet instructions. Drain and cover with cold water to stop sticking together. You can now assemble the dish. Preheat the oven to 200oc (fan oven 180oc) Butter a 12" x 9" lasagne dish. Spoon a ladle of bechamel in to the dish and spread to coat the bottom. Place a single layer of lasagne sheets. Spread half the spinnach with a little grating of nutmeg, then half the butternut squash mixture, and half the goat cheese broken up, season with a little black pepper. Spread some bechamel on top, then lasagne sheets, spinnach, butternut squash, sauce and remaining goats cheese and then lasagne. On the top make sure you have enough sauce to cover the sheets and then add the remaining cheeses and pine nuts.* Place in the oven and bake for about 30 mins, until golden. Allow to rest for 10 minutes before serving.
Introduction
I made this for a holiday in Wales with lots of friends, vegetarians and non vegetarians equally enjoyed it.
I made this for a holiday in Wales with lots of friends, vegetarians and non vegetarians equally enjoyed it.
Ingredients
Serves: 6
Metric
Cups
For the Roasted Squash
- 1 large butternut squash (about 1.2kg - 1.4kg)
- 1 tablespoon olive oil
- ¾ teaspoon fennel seeds
- fresh thyme (sprigs)
- salt (to season)
- black pepper (freshly ground, to season)
- nutmeg (a light grating)
- 1 tablespoon sage leaves (fresh, chopped - a scant tablespoon)
- 1 clove garlic (a large clove, chopped)
For the Filling Ingredients
- 1 leek
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 1 red pepper (chopped)
- 1 clove garlic (chopped)
- 350 grams fresh spinach (wilted, drained very well)
- 200 grams goat's cheese
- nutmeg (fresh)
- 9 lasagne sheets
- olive oil (a little)
- salt (to season)
- pepper (to season)
For the Béchamel Sauce
- 1 litre full fat milk
- carrots (a few slices)
- 1 small onion
- thyme (sprigs)
- fresh parsley (stalks)
- 9 peppercorns
- 150 grams Cheddar cheese
- 50 grams Parmesan cheese (grated)
- 1 tablespoon sage (chopped)
- black pepper (freshly ground, to seasonni's)
- salt (to season)
For the Roux
- 50 grams butter
- 50 grams flour
For the Assembling
- 65 grams Cheddar cheese
- 25 grams Parmesan cheese
- 25 grams pinenuts
For the Roasted Squash
- 1 large butternut squash (about 1.2kg - 1.4kg)
- 1 tablespoon olive oil
- ¾ teaspoon fennel seeds
- fresh thyme (sprigs)
- salt (to season)
- black pepper (freshly ground, to season)
- nutmeg (a light grating)
- 1 tablespoon sage leaves (fresh, chopped - a scant tablespoon)
- 1 clove garlic (a large clove, chopped)
For the Filling Ingredients
- 1 leek
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 1 red bell pepper (chopped)
- 1 clove garlic (chopped)
- 12⅜ ounces fresh spinach (wilted, drained very well)
- 7 ounces goat's cheese
- nutmeg (fresh)
- 9 lasagne sheets
- olive oil (a little)
- salt (to season)
- pepper (to season)
For the Béchamel Sauce
- 1⅘ pints whole milk
- carrots (a few slices)
- 1 small onion
- thyme (sprigs)
- fresh parsley (stalks)
- 9 peppercorns
- 5⅓ ounces Cheddar cheese
- 1¾ ounces Parmesan cheese (grated)
- 1 tablespoon sage (chopped)
- black pepper (freshly ground, to seasonni's)
- salt (to season)
For the Roux
- 1¾ ounces butter
- 1¾ ounces flour
For the Assembling
- 2¼ ounces Cheddar cheese
- ⅞ ounce Parmesan cheese
- ⅞ ounce pinenuts
Method
Roasted Butternut Squash and Goats Cheese Lasagne is a community recipe submitted by auntycarol and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I used chevre blanc goats cheese for this recipe.
I used chevre blanc goats cheese for this recipe.
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What 1 Other has said
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Posted by missyruch on 28th December 2011
Show more commentsI absolutely LOVE this recipe. I made it for Boxing Day for the first time - quite a success. I heard Nigella on NPR speaking of this recipe, and I just had to try it. I made it again tonight - we're having a lasagna challenge tomorrow at work. While it really takes quite some time and many pots and pans, it is a fantastic dish!! I will probably only make this for very special occasions, as the prep and cook time can add up to 4 hours (even with no-cook lasagna noodles). I highly recommend this, though. It is the most amazing lasagna I've ever had!!!