Butternut Squash Lasagna
Butternut squash lasagna made with roasted butternut squash, prosciutto, goats cheese, ricotta, and crispy sage leaves. A wintery, indulgent comfort food dish.
Butternut squash lasagna made with roasted butternut squash, prosciutto, goats cheese, ricotta, and crispy sage leaves. A wintery, indulgent comfort food dish.
- salt and pepper
- 2 large eggs
- 1 tbsp olive oil
- 1/2 tsp nutmeg
- 2.2 lbs (1 kg) butternut squash
- 5-6 garlic cloves
- 1/2 tbsp dried oregano
- 5.2 oz (150g) fontal ( or a good melting cheese such as fontina, gruyere or cheddar)
- 8.8 oz (250g) ricotta cheese ( good quality)
- 1.7 oz (50g) butter
- 1 tbsp (30g) flour
- 2.5 cups (600 ml) milk
- 1 tbsp freshly grated parmesan
- 3.5 oz (100g) goats cheese (crumbly kind not soft)
- 3.5 oz (100g) prosciutto crudo
- 5-6 sage leaves
- store bought fresh lasagna sheets enough for 6-7
- 1 1/3 cup + 1 tbsp (200g) italian 00 flour or all purpose
- Carbohydrate 0.812910000103613 g
- Cholesterol 212.6 mg
- Fat 6.30966500037832 g
- Fiber 0.217699995109723 g
- Protein 6.82806000001769 g
- Saturated Fat 1.96357750005424 g
- Serving Size 1 1 -6 people (463g)
- Sodium 107.649768229198 mg
- Sugar 0.595210004993891 g
- Trans Fat 0.903398750012516 g
- Calories 87 calories
Step-by-step
- Preheat the oven to 180°C/350F/gas mark 4.
- Remove the skin from the squash with a knife and roughly chop it into medium sized chunks.
- Add it to a large baking tray with the garlic cloves (skins still on), sprinkle over the oregano with a little salt and pepper and 1 tbsp of olive oil.
- Roast in the over for 30-35 minutes until soft and cooked through.
Layers of tender pasta alternate with sweet roasted squash puree, savory ribbons of cured meat, and melted pockets of fontina and goat cheese beneath a crown of aromatic crisped herbs. Building a squash-based pasta bake presents a structural challenge because moisture management determines whether the final portions hold their shape or slide apart on the plate. Roasting the squash pieces on a baking sheet until completely tender evaporates excess water that would otherwise make the béchamel sauce watery during baking. Whisking the flour and butter roux over medium heat until it smells faintly of toasted hazelnuts creates the proper starch foundation to thicken two and a half cups of milk into a rich sauce without lumps.
Pairing a rich casserole featuring sweet root vegetables and heavy dairy requires sharp acidity to cleanse the palate between bites. Bitter winter greens dressed simply in a sharp lemon and shallot vinaigrette cut through the fat of the ricotta and fontal cheeses efficiently. A crisp, high-acidity white wine such as a dry Italian Vermentino or a mineral-driven Sauvignon Blanc balances the earthy sweetness of the squash. Avoid heavy reds with high tannins, which clash unpleasantly with the mineral notes of the goat cheese.
Testing doneness without a thermometer relies entirely on visual and textural indicators rather than internal probes. Inserting a metal skewer or the tip of a paring knife into the center of the baking dish should yield zero resistance through the pasta sheets, while the edges of the top layer display deep golden browning and bubbling dairy fats. Letting the dish rest for fifteen minutes before slicing allows the internal starches to set, ensuring clean squares emerge from the pan.
