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.
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You Will Need
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.
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
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