Shelf 0670026352.01.lzzzzzzz

Butternut Squash Lasagne

Extract from Celebrate • By Pippa Middleton • Published by Penguin


$ $ $ $ $
• • • • •

Celebrate: A Year of Festivities for Families and Friends
A large dish of this lasagne will bring the season to the table. This recipe may be vegetarian but it’s so delicious that many a carnivore will consider converting. Serve with a mixed green salad.

Posted by Penguin Published See Penguin's 32 projects » © 2023 Pippa Middleton / Penguin · Reproduced with permission. · Extracted from ‘Celebrate’ by Pippa Middleton, HB £25 (Penguin Books)
  • Step 1

    Preheat the oven to 200°C/gas 6. Drizzle a little oil on
    to a large baking tray, add the onion, butternut squash,
    chopped sage and garlic, then roast in the oven for
    15-20 minutes until soft.

  • Step 2

    To make the béchamel sauce, melt the butter in a medium
    saucepan, then add the flour. Stir together until you have
    a paste and cook for 1–2 minutes. Slowly add the milk,
    constantly stirring until the sauce thickens, and add
    75g Parmesan.

  • Step 3

    In a separate pan heat a little oil, add the spinach and
    nutmeg and season. Cook for a couple of minutes until
    the spinach has wilted, squeezing out any excess water.
    If using dried lasagne sheets, blanch them in a pan of salted
    boiling water for 2 minutes until soft. Put a layer of pasta
    into a large earthenware baking dish, top with a layer of
    the butternut-squash mixture, a layer of béchamel sauce,
    some spinach and a sprinkling of Parmesan. Repeat the
    layers, ending with a final layer of pasta. Smooth over the
    remaining béchamel sauce. Rip the mozzarella into pieces
    and scatter these over the top with any remaining grated
    Parmesan. Place in the preheated oven for 25–30 minutes
    until the mozzarella bubbles and browns. Garnish with
    the whole sage leaves, flash-fried in a little hot butter.
    Aromatic and fullish whites like Chenin Blanc or a white Rhône.

    tip: This can be kept in the fridge for two days if covered in clingfilm or frozen for up to 3 months. Defrost fully before cooking

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