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Roasted butternut squash and shallot lasagne

19 Apr Posted by in Recipes | 1 comment
Roasted butternut squash and shallot lasagne

Butternut squash lasagne

Butternut squash lasagne

This is not a quick recipe, however compared to some other lasagne recipes, it is rather low maintenance. The bulk of the work is in preparing the squash for roasting. I remember one lasagne I made with some friends, when we grilled all the vegetables, including onion, on a small George Forman grill. Then we made the sauce, grated the cheese, and compiled it all into one fabulous lasagne. It was a great way to spend the day with friends, but not necessarily always feasible. I also wanted a change from the typical tomato sauce based lasagne. So I decided on a butternut squash lasagne.

This lasagne turned out really well, full of the lovely flavours of butternut squash. Most of the sauce was absorbed by the no-cook lasagne noodles. So if you want it to be a saucy lasagne, add more milk to the sauce. Also, if you have fresh lasagne noodles, you would want to remove at least 1 cup of the milk from the sauce, so it is not too milky.

1 medium to large butternut squash
5 shallots
2 tsp brown sugar
300g Ricotta cheese
2 cloves garlic, diced
3 cups milk
2 tbsp flour
2 tbsp butter
1 tsp dried sage
freshly grated Parmesan cheese
sage leaves

Roasting the squash and shallots

Roasting the squash and shallots

For the filling:
Peel the squash, and slice into thick slices. Peel the shallots, but leave the shallots whole if they are small or cut in half if they are larger shallots. Then roast the squash and shallots in a roasting pan, with the brown sugar sprinkled over top, in the oven for 1 hour, at 200C. After one hour they should be soft. Once cool enough to handle, dice into 4cmx4cm cubes and slice the shallots into small rings. Mix the shallots and cubed squash pieces together in a bowl and season with salt and pepper.

For the sauce:
Place butter, sage and 2 cloves garlic in the sauce pan over low heat so the garlic doesn’t burn. Once the butter has melted, add the flour and mix thoroughly into a paste. Then add the milk, slowly so all flour is incorporated into the milk so there are no clumps. Once all the milk has been added, slowly bring to a boil. Once it reaches a boil the temperature can be reduced so the sauce can thicken. Season with salt and pepper.

The ricotta cheese could be added to the sauce to create a thicker, richer sauce. However I used it as a layer underneath the squash. It likely doesn’t make too much of a difference, but to make things easier, adding the ricotta cheese to the sauce would take away a step or two.

Bringing it together:
Place enough sauce on the bottom of the lasagne pan to coat the bottom. Lay the first layer of lasagne noodles on top. On these noodles, spread the ricotta cheese, then add a layer of the butternut squash and shallot filling. On top of the filling, add another layer of lasagne noodles and pour over the sauce, ensure you leave enough to coat the third layer of noodles. Repeat these steps for the next layer.

On the top layer of noodles, pour the remaining sauce over, top with grated parmesan cheese, and a few small sage leaves.

  1. Robert-Gilles Martineau04-22-09

    Dear jackie!
    I didn’t realize you were vegetarian!
    Living in Japan, we have access to a lot of vegetarian food.
    I’ve just posted an easy Soba/Buckwheat noodles preparation!
    I’m omnivore, but always keep an eye on Japanese vegetarian possibilities (including sushi!)

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