If you fancy a lasagne but are trying to go meat free this week, give this delicious veggie friendly butternut squash recipe a go and you might just find yourself permanently converted.
Using chunky butternut squash instead of mince, this dish is creamy and comforting and makes enough to serve the whole family.
- 700g (1lb 9oz) butternut squash, peeled and cut into small chunks
- 75g (3oz) butter
- 75g (3oz) plain flour
- 600ml (1pt) whole milk
- 125g (4½oz) Parmesan, grated, plus extra for the top
- 150g (5oz) soft goats' cheese
- 8 sheets fresh lasagne
- you will need
- 30cm (12in) rectangular dish, buttered
Heat oven to 200C, 180C fan, 400F, gas 6. Spread the squash on a baking sheet, drizzle with a little oil, season and roast for 15 minutes.
To make the sauce, melt the butter in a pan and stir in the flour. Cook for 1 minute, turn the heat down and slowly pour in the milk while whisking. Cook, stirring until you have a thick, smooth sauce. Remove from the heat, stir in half the Parmesan and season. Put clingfilm on the surface of the sauce.
In the dish, make a layer of squash, then dot over half the goats’ cheese, half the reserved Parmesan, half the lasagne sheets and half the sauce. Repeat and sprinkle the top with Parmesan. Bake for 40 minutes. Remove from the oven and rest for 10 minutes before serving. You can leave the lasagne unbaked for 24 hours in the fridge but bring it to room temperature before baking. Any leftovers will reheat well in the microwave.