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Butternut Squash and Sweet Potato Lasagne

Butternut Squash and Sweet Potato Lasagne is a creamy vegetarian dinner.
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Prep Time 30 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

For the lasagne:

  • - 50g Parmesan cheese finely grated
  • - 50g dried natural breadcrumbs
  • - 600g butternut squash and sweet potato peeled and cubed
  • - Pinch of salt
  • - 4 sprigs fresh rosemary
  • - 12 fresh sage leaves
  • - Olive oil for drizzling
  • - 12 lasagne sheets
  • - 75g baby spinach
  • - 100g toasted pine nuts

For the ricotta sauce:

  • - 100g Parmesan cheese finely grated
  • - 2cm piece fresh ginger peeled and grated
  • - 600g ricotta cheese
  • - 2 large egg yolks
  • - Pinch of freshly grated nutmeg
  • - Salt to taste
  • - Freshly ground black pepper to taste

For the salad:

  • - 3 tablespoons extra virgin olive oil
  • - 1 tablespoon balsamic vinegar
  • - Pinch of English mustard powder optional
  • - Salt to taste
  • - Freshly ground black pepper to taste
  • - 80g wild rocket

Instructions
 

  • Preheat the oven. Set the oven to 220°C/425°F, or 200°C fan. Lightly grease a suitable baking dish.
  • Prepare the topping. Combine 50g finely grated Parmesan with the breadcrumbs in a small bowl. Set aside for later.
  • Cook the vegetables. Place the cubed butternut squash and sweet potato in a large saucepan. Cover with boiling salted water and cook for about 15–20 minutes, or until completely tender.
  • Prepare the herbs. Remove the rosemary leaves from their stems and roughly chop them with the fresh sage leaves.
  • Pre-cook the pasta. Bring a large saucepan of water to a boil and add a small drizzle of olive oil. Cook the lasagne sheets for about 5 minutes to begin softening them. Drain carefully and toss very lightly with oil to help prevent sticking.
  • Make the ricotta filling. Combine 100g Parmesan, grated ginger, ricotta, egg yolks, nutmeg, salt, and black pepper in a bowl. Stir until smooth and evenly combined.
  • Mash the vegetables. Drain the cooked squash and sweet potato thoroughly. Return them to the pan and mash until smooth. Season with salt and black pepper.
  • Build the first layer. Spread one-third of the vegetable mash over the bottom of the baking dish. Scatter over one-third of the rosemary and sage, followed by one-third of the toasted pine nuts and spinach.
  • Add pasta and ricotta. Arrange four softened lasagne sheets over the vegetables, trimming them if necessary. Spread one-third of the ricotta mixture over the pasta.
  • Repeat the layers. Continue layering the vegetable mash, herbs, pine nuts, spinach, pasta, and ricotta until all the ingredients have been used.
  • Add the topping. Sprinkle the Parmesan breadcrumb mixture evenly over the surface of the Butternut Squash and Sweet Potato Lasagne.
  • Bake. Bake for 15–20 minutes, or until the pasta is tender and the top is crisp and golden brown.
  • Prepare the salad. Whisk together the extra virgin olive oil, balsamic vinegar, optional mustard powder, salt, and black pepper. Toss or drizzle over the rocket shortly before serving.
  • Serve. Allow the lasagne to rest for about 5 minutes before slicing. Serve warm alongside the dressed rocket salad.

Notes

You can use an even mixture of butternut squash and sweet potato or adjust the proportions depending on what you have available.
Baby spinach can be replaced with chopped mature spinach or kale. If using frozen spinach, thaw it first and squeeze out as much excess moisture as possible.
Walnuts or pumpkin seeds can replace pine nuts when needed, although they will give the dish a different texture and flavor.
For serving, a peppery rocket salad is an excellent contrast to the creamy ricotta lasagne. Roasted vegetables or a simple mixed green salad also work well.