Butternut Squash, Caramelised Onion and Spinach Lasagne
Inspired by techniques from NYT Cooking.
Sweet roasted squash, sticky caramelised red onions and a creamy spinach sauce come together in a comforting layered bake.
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Method
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Equipment
- roasting tin
- food processor
- large frying pan
- medium bowl
- medium saucepan
- whisk
- 23 x 33 cm baking dish
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 586 kcal |
| Protein | 23.7 g |
| Carbohydrate | 54.4 g |
| of which sugars | 11.1 g |
| of which free sugars | 0 g |
| Fat | 31.9 g |
| of which saturates | 13.7 g |
| Fibre | 5 g |
| Salt | 1.95 g |
Protein per 100 kcal
4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Squash
- 1 large butternut squash (about 1400 g)
- 45 ml olive oil
Onions
- 45 ml olive oil
- 3 medium red onions, cut into thin strips
Ricotta layer
- 455 g part-skim ricotta
- 2 tbsp chopped fresh rosemary
- 2 large eggs
- 150 g parmesan, finely grated, divided
Spinach sauce
- 45 g unsalted butter
- 55 g plain flour
- 830 ml whole milk
- ¼ tsp ground nutmeg
- 450 g frozen chopped spinach, defrosted and squeezed dry
Pasta
- 250 g fresh lasagne sheets (6), or no-boil dried sheets
Seasoning
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp ground black pepper
Pasta
- 1 tsp oil, for greasing the dish
- 1
Roast. Heat the oven to 190 °C, halve the 1400 g squash lengthwise, scoop out the seeds, set it in the tin and drizzle with 45 ml oil, then roast about 1 hour until soft, cool, peel, purée and season.
- 2
Caramelise. Heat the other 45 ml oil until hot, add the 3 sliced red onions and toss, then cook over medium about 25 min until soft and browned and season.
- 3
Blend. Stir together the 455 g ricotta, 2 tbsp rosemary, 2 eggs, half the 150 g parmesan and a little salt and pepper.
- 4
Sauce. Melt the 45 g butter, stir in the 55 g flour and cook 2 min, add the 830 ml milk and stir until it boils and thickens, then fold through the rest of the parmesan, ¼ tsp nutmeg and the 450 g spinach and season.
- 5
Prepare. Turn the oven down to 175 °C and grease the dish, then spread about 240 ml spinach sauce over the base.
- 6
Layer. Add pasta, half the squash, pasta, all the ricotta topped with the onions, pasta, the rest of the squash, pasta and finally the remaining spinach sauce.
- 7
Bake. Cover with foil and bake 1 hour, then uncover and bake 15 min more.
- 8
Rest. Leave to settle 15 min before cutting into portions.
Storage
Chill leftovers and keep for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
