A simple and quick version of lasagne from ” Mezcla” by Ixta Belfrage. If you like you could use chicken stock or bone broth if you are not catering for vegetarians. Spinach, chard leaves or ham also make a good addition to the layers.
Ingredients
- 1/2 large butternut squash peeled and seeds scooped out (500g)
- 400 g sweet ripe cherry tomatoes, halved
- 4 plump garlic cloves peeled and crushed
- 1 tbsp tomato puree
- 1 tsp Fine salt
- 5 g fresh sage leaves roughly chopped, plus 10 extra to serve
- 6 tbsps olive oil plus extra to finish
- 220 g double cream plus 2 tbsps to serve
- 80 g parmesan finely grated, plus extra to serve
- 1/2 tsp freshly grated nutmeg or more if preferred
- 250-300 g dried lasagne sheets
- 400 g veg stock
- freshly ground black pepper
- flaked salt
Servings:
Instructions
- Preheat the oven to 220 Fan, 240 C.
- Using a sharp knife or mandolin very thinly slice the squash into 4mm half moons.
- In a large bowl using your hands mix together the squash, halved tomatoes, garlic, tomato puree, fine salt, chopped sage, 4 tbsps of the oil and plenty of pepper. Set aside.
- In a separate bowl mix the cream, Parmesan and nutmeg together. Set 80g of the mixture aside to use later.
- Cover the bottom of a 28 x23 cm baking dish with a layer of lasagne sheets then follow with a layer of the butternut mixture. Spoon over some of the cream mixture then continue layering the same way until you have run out of pasta, butternut and cream.
- Pour the stock evenly over then cover tightly with foil and bake for 50 minutes. Remove from the oven and discard the foil. Spoon over the reserved cream mixture and return to the oven, uncovered, for 10 minutes.
- In a small bowl mix the remaining 2 tbsps oil with the remaining 10 sage leaves. Spoon the oil and leaves over the lasagne and return to the oven for 5-6 minutes or until the sage leaves are bright green and crisp, and the lasagne is golden brown.
- Leave to rest for 10 minutes, then finish with the 2 tbsps cream , a good drizzle of oil and plenty of grated Parmesan, flaked salt and black pepper.
Share this Recipe
Powered byWP Ultimate Recipe