Cheesy Butternut Squash and Swiss Chard Lasagne
Inspired by techniques from America's Test Kitchen.
A small lasagne for 4 with butternut squash, Swiss chard and a sage cheese sauce, ready in about 75 min.
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Method
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Equipment
- microwave-safe bowl with cover
- colander
- 20 cm square baking dish
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 616 kcal |
| Protein | 26.9 g |
| Carbohydrate | 42.9 g |
| of which sugars | 8.4 g |
| of which free sugars | 0 g |
| Fat | 39.2 g |
| of which saturates | 22.2 g |
| Fibre | 5.2 g |
| Salt | 2.25 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Cheese sauce
- 280 g whole-milk cottage cheese
- 55 g Parmesan, finely grated
- 240 ml double cream
- 1 tbsp chopped fresh sage
- 1 tsp cornflour
- ¼ tsp ground black pepper
Vegetables
- 450 g butternut squash, peeled and in 1 cm dice
- 450 g Swiss chard, stems removed, leaves in 2.5 cm pieces
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1 tsp grated lemon zest
- 1 pinch ground nutmeg
Assembly
- 6 no-pre-cook lasagne sheets
- 110 g mozzarella, grated
- 1
Cheese sauce. Heat the oven to 220 °C (200 °C fan). Whisk the cottage cheese, Parmesan, cream, sage, cornflour and pepper in a bowl. The cheeses bring enough salt, so none is added.
- 2
Vegetables. Mix the squash, chard, oil, garlic, lemon zest and nutmeg in the bowl, cover and microwave about 7 min until the chard wilts and the squash is just tender. Drain in the colander for 5 min; this gets rid of the water that would otherwise thin the sauce.
- 3
Layer. Grease the dish, spread in 240 ml cheese sauce and lay 2 sheets on top. Add half the vegetables and half the remaining sauce, then 2 more sheets, the rest of the vegetables and about 120 ml sauce. Top with the last 2 sheets, the remaining sauce and the mozzarella.
- 4
Bake. Cover tightly with greased foil and bake about 30 min until bubbling at the edges. Uncover and bake 10-15 min until spotty brown. Rest 15 min before serving.
Storage
Cool, cover and refrigerate within 2 hours for up to 3 days, or freeze portions for up to 2 months. Reheat covered in a 180 °C oven until piping hot (74 °C) in the centre.
