Squash And Spinach Lasagne

A delicious veggie lasagne with sage, nutmeg and rosemary infused béchamel sauce

By @georginaelizat

Original recipe source

Cook time: 75 minutes

Servings: 6

Ingredients

• 800 g butternut squash
• 2 tbsp olive oil
• 1 pinch salt
• 750 g milk
• 1 bunch sage
• 2 rosemary sprigs
• 75 g butter
• 45 g plain white flour
• 2 tbsp milk
• 0.25 tsp nutmeg
• 1 tsp salt
• 0.25 tsp black pepper
• 200 g spinach
• 375 g fresh lasagne sheets
• 250 g grated mozzarella and strong cheddar

Instructions

1. Pre-heat your oven to 180C/ 350F.
2. Roughly chop the butternut squash and add oil and a pinch of salt. Roast for 35-40 minutes, or until soft.
3. Add milk to a pan with the bunches of sage and rosemary and heat until simmering.
4. Make a roux by melting butter in another pan on low heat and then add flour, whisking continuously until smooth and no lumps. Continue cooking for a couple of minutes, whisking occasionally.
5. Start vigorously whisking in around 2-3 tbsp milk, until a smooth paste. Then keep adding around 1/3 remaining milk, whisking bit by bit until incorporated.
6. Once smooth, whisk in nutmeg, salt and pepper. Season to taste. Start stirring with a wooden spoon until thickened (around 15 mins).
7. Wilt your spinach by briefly blanching in hot water. Then squeeze the water out of the spinach with kitchen towel.
8. Once your squash is done, mash with a fork.
9. Follow instructions on your lasagne sheet packaging, I used fresh so I just popped into water before assembling the lasagne.
10. Use a big baking tray to assemble! I did two layers of the béchamel with spinach, then two layers of the mashed squash with cheese. I alternated and used 5 layers of pasta. The top layer should be just béchamel (save more for this layer) and cheese!
11. Pop into the oven for around 25-35 minutes, until the top is all golden and crispy.