Roasted Butternut Squash and Goats Cheese Lasagne
Indulge in the comforting layers of this Roasted Butternut Squash and Goat's Cheese Lasagne, a vibrant twist on a classic Italian favorite. Perfectly caramelized butternut squash pairs with creamy goat's cheese and fresh spinach, nestled between tender lasagne sheets and a silky homemade béchamel sauce infused with a hint of nutmeg. Topped with golden, bubbling Parmesan, this vegetarian lasagne is packed with rich flavors and wholesome ingredients. Easy to prepare and ideal for family dinners or special occasions, this recipe strikes the perfect balance between hearty and elegant. Serve it with a crisp green salad for a delicious and satisfying meal that's sure to impress!
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Recipe Information
Ingredients
- 1 large Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh rosemary
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 600 milliliters Whole milk
- 0.25 teaspoon Nutmeg
- 12 pieces Lasagne sheets
- 150 grams Goat's cheese (crumbled)
- 75 grams Grated Parmesan cheese
- 200 grams Spinach (fresh)
Instructions
Preheat your oven to 200°C (400°F, Gas Mark 6).
Peel and dice the butternut squash into 1-inch cubes. Spread the cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt, black pepper, and rosemary.
Roast the butternut squash in the preheated oven for 25-30 minutes, or until softened and slightly caramelized. Remove from the oven and set aside.
While the squash is roasting, prepare the béchamel sauce. In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Gradually pour in the milk, whisking continuously to prevent lumps. Increase the heat to medium and cook for 5-7 minutes, or until thickened. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
Blanch the spinach by placing it in a pot of boiling water for 1-2 minutes, until wilted. Drain and squeeze out any excess water. Roughly chop and set aside.
Reduce the oven temperature to 180°C (350°F, Gas Mark 4).
Assemble the lasagne in a 9x13-inch baking dish. Start by spreading a thin layer of béchamel sauce on the bottom. Layer with lasagne sheets, roasted butternut squash, spinach, crumbled goat's cheese, and another layer of sauce. Repeat until all ingredients are used, finishing with a layer of béchamel on top.
Sprinkle the grated Parmesan cheese evenly over the top layer.
Cover the dish with aluminum foil and bake in the oven for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbling.
Remove from the oven and let the lasagne rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5063 mg | 220% | |
| Total Carbohydrate | 617.0 g | 224% | |
| Dietary Fiber | 67.3 g | 240% | |
| Total Sugars | 69.6 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 2697 mg | 207% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6965 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
