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Roasted Butternut Squash and Goats Cheese Lasagne

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I made this for a holiday in Wales with lots of friends, vegetarians and non vegetarians equally enjoyed it.

I made this for a holiday in Wales with lots of friends, vegetarians and non vegetarians equally enjoyed it.

Ingredients

Serves: 6

Metric Cups

For the Roasted Squash

  • 1 large butternut squash (about 1.2kg - 1.4kg)
  • 1 tablespoon olive oil
  • ¾ teaspoon fennel seeds
  • fresh thyme (sprigs)
  • salt (to season)
  • black pepper (freshly ground, to season)
  • nutmeg (a light grating)
  • 1 tablespoon sage leaves (fresh, chopped - a scant tablespoon)
  • 1 clove garlic (a large clove, chopped)

For the Filling Ingredients

  • 1 leek
  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 1 red pepper (chopped)
  • 1 clove garlic (chopped)
  • 350 grams fresh spinach (wilted, drained very well)
  • 200 grams goat's cheese
  • nutmeg (fresh)
  • 9 lasagne sheets
  • olive oil (a little)
  • salt (to season)
  • pepper (to season)

For the Béchamel Sauce

  • 1 litre full fat milk
  • carrot (a few slices)
  • 1 small onion
  • thyme (sprigs)
  • fresh parsley (stalks)
  • 9 peppercorns
  • 150 grams cheddar cheese
  • 50 grams parmesan cheese (grated)
  • 1 tablespoon sage (chopped)
  • black pepper (freshly ground, to seasonni's)
  • salt (to season)

For the Roux

  • 50 grams butter
  • 50 grams flour

For the Assembling

  • 65 grams cheddar cheese
  • 25 grams parmesan cheese
  • 25 grams pinenuts

For the Roasted Squash

  • 1 large butternut squash (about 1.2kg - 1.4kg)
  • 1 tablespoon olive oil
  • ¾ teaspoon fennel seeds
  • fresh thyme (sprigs)
  • salt (to season)
  • black pepper (freshly ground, to season)
  • nutmeg (a light grating)
  • 1 tablespoon sage leaves (fresh, chopped - a scant tablespoon)
  • 1 clove garlic (a large clove, chopped)

For the Filling Ingredients

  • 1 leek
  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 1 red bell pepper (chopped)
  • 1 clove garlic (chopped)
  • 12⅜ ounces fresh spinach (wilted, drained very well)
  • 7 ounces goat's cheese
  • nutmeg (fresh)
  • 9 lasagne sheets
  • olive oil (a little)
  • salt (to season)
  • pepper (to season)

For the Béchamel Sauce

  • 1⅘ pints whole milk
  • carrot (a few slices)
  • 1 small onion
  • thyme (sprigs)
  • fresh parsley (stalks)
  • 9 peppercorns
  • 5⅓ ounces cheddar cheese
  • 1¾ ounces parmesan cheese (grated)
  • 1 tablespoon sage (chopped)
  • black pepper (freshly ground, to seasonni's)
  • salt (to season)

For the Roux

  • 1¾ ounces butter
  • 1¾ ounces flour

For the Assembling

  • 2¼ ounces cheddar cheese
  • ⅞ ounce parmesan cheese
  • ⅞ ounce pinenuts

Method

Roasted Butternut Squash and Goats Cheese Lasagne is a community recipe submitted by auntycarol and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut butternut squash into large wedges, place on a baking sheet and add all other ingredients for the squash and place in pre-heated oven 180c for 35-40 mins. Once cooked remove from oven and leave to cool.
  • For the filling, finely chop the leek, onion and pepper. Heat a pan with olive oil and saute until translucent but not coloured, add garlic and rest of herbs and saute for about 1 minute. Set aside to cool.
  • Remove butternut squash from its skin into a bowl and mash down, add the leek, onion and pepper and mix together, taste for seasoning. Leave to one side until ready to assemble.
  • Wash spinach, then wilt in a pan and place in a colander to drain, press as much liquid as you can out and leave till cool.
  • To make the bechamel sauce, put the cold milk into a saucepan, with the onion, carrot, parsley stalks, peppercorns and thyme. Bring to the boil, simmer for 4-5 mins. remove from the heat and leave to infuse for 10 minutes.
  • Whilst the milk is infusing make the roux, melt the butter, add the flour, combine and cook for for 2 minutes on a low heat stirring occasionally.
  • To make the sauce strain out the vegetables and herbs from the milk, bring the milk back to the boil, and whisk in the roux to thicken to a light coating consistency. Allow to bubble for 4-5 minutes. Season the salt and pepper, taste and correct seasoning if needed, then add the grated cheddar and parmesan and sage.
  • Bring a a large pan of salted water to boil with a little olive oil, cook the lasagne sheets as per packet instructions. Drain and cover with cold water to stop sticking together. You can now assemble the dish.
  • Preheat the oven to 200oc (fan oven 180oc) Butter a 12" x 9" lasagne dish.
  • Spoon a ladle of bechamel in to the dish and spread to coat the bottom. Place a single layer of lasagne sheets. Spread half the spinnach with a little grating of nutmeg, then half the butternut squash mixture, and half the goat cheese broken up, season with a little black pepper.
  • Spread some bechamel on top, then lasagne sheets, spinnach, butternut squash, sauce and remaining goats cheese and then lasagne.
  • On the top make sure you have enough sauce to cover the sheets and then add the remaining cheeses and pine nuts.* Place in the oven and bake for about 30 mins, until golden. Allow to rest for 10 minutes before serving.
  • Cut butternut squash into large wedges, place on a baking sheet and add all other ingredients for the squash and place in pre-heated oven 180c for 35-40 mins. Once cooked remove from oven and leave to cool.
  • For the filling, finely chop the leek, onion and pepper. Heat a pan with olive oil and saute until translucent but not coloured, add garlic and rest of herbs and saute for about 1 minute. Set aside to cool.
  • Remove butternut squash from its skin into a bowl and mash down, add the leek, onion and pepper and mix together, taste for seasoning. Leave to one side until ready to assemble.
  • Wash spinach, then wilt in a pan and place in a colander to drain, press as much liquid as you can out and leave till cool.
  • To make the bechamel sauce, put the cold milk into a saucepan, with the onion, carrot, parsley stalks, peppercorns and thyme. Bring to the boil, simmer for 4-5 mins. remove from the heat and leave to infuse for 10 minutes.
  • Whilst the milk is infusing make the roux, melt the butter, add the flour, combine and cook for for 2 minutes on a low heat stirring occasionally.
  • To make the sauce strain out the vegetables and herbs from the milk, bring the milk back to the boil, and whisk in the roux to thicken to a light coating consistency. Allow to bubble for 4-5 minutes. Season the salt and pepper, taste and correct seasoning if needed, then add the grated cheddar and parmesan and sage.
  • Bring a a large pan of salted water to boil with a little olive oil, cook the lasagne sheets as per packet instructions. Drain and cover with cold water to stop sticking together. You can now assemble the dish.
  • Preheat the oven to 200oc (fan oven 180oc) Butter a 12" x 9" lasagne dish.
  • Spoon a ladle of bechamel in to the dish and spread to coat the bottom. Place a single layer of lasagne sheets. Spread half the spinnach with a little grating of nutmeg, then half the butternut squash mixture, and half the goat cheese broken up, season with a little black pepper.
  • Spread some bechamel on top, then lasagne sheets, spinnach, butternut squash, sauce and remaining goats cheese and then lasagne.
  • On the top make sure you have enough sauce to cover the sheets and then add the remaining cheeses and pine nuts.* Place in the oven and bake for about 30 mins, until golden. Allow to rest for 10 minutes before serving.
  • Additional Information

    I used chevre blanc goats cheese for this recipe.

    I used chevre blanc goats cheese for this recipe.

    Tell us what you think

    What 1 Other has said

    • I absolutely LOVE this recipe. I made it for Boxing Day for the first time - quite a success. I heard Nigella on NPR speaking of this recipe, and I just had to try it. I made it again tonight - we're having a lasagna challenge tomorrow at work. While it really takes quite some time and many pots and pans, it is a fantastic dish!! I will probably only make this for very special occasions, as the prep and cook time can add up to 4 hours (even with no-cook lasagna noodles). I highly recommend this, though. It is the most amazing lasagna I've ever had!!!

      Posted by missyruch on 28th December 2011
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