Butternut squash lasagne
Skill level: Easy peasy
Costs: Cheap as chips
- 1 butternut squash, peeled and cut into cubes (about 750g/1½lb prepared weight)
- 2 onions, peeled and cut into thin wedges
- 2-3 carrots, peeled and chopped
- 16 large sage leaves
- 2 tbsp olive oil
- 750ml milk
- 60g plain flour
- 60g butter
- Freshly grated nutmeg
- 200g mature Cheddar cheese, grated Salt and ground black pepper
- 200g frozen green beans, chopped into short lengths
- 250g pack dried lasagne or 300g pack fresh lasagne strips
- 60g Parmesan, grated
- 1.75 litre ovenproof dish
To freeze: Cover the uncooked dish well with cling film, seal, label and freeze. Use within 2 months. To serve from freezer thaw in the fridge overnight then bake.
- Set the oven to 230°C/450°F/Gas Mark 8. Spread the squash, onion, carrots and 8 sage leaves out in a large roasting tin. Drizzle with oil. Roast 30-40 mins.
- For the sauce: pour the milk into a large jug, whisk in the flour, then add the butter. Microwave on High for 4 mins, stir, cook for another 4 mins, stir, then cook for 3-4 mins longer, until thick and smooth. Chop the rest of the sage and add to the sauce, along with the nutmeg and two-thirds of the Cheddar. Season. Thaw the beans in the microwave.
- Spoon some sauce in the dish. Put in a few sheets of lasagne, then a third, or half, of the squash mixture (depending on shape of your dish), beans and a little more sauce. Continue with lasagne sheets, squash mixture and beans. End with a good layer of sauce. Sprinkle with the rest of the cheese. Set the oven to 200°C/400°F/Gas Mark 6. Bake the lasagne for 45-50 mins until golden and piping hot.
Nutritional information per portion
- Calories 470(kcal)
- Fat 24.0g
- Saturates 13.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.