Butternut squash lasagne

Prep: 40 mins
Cook: 50 mins
Butternut squash lasagne

1 butternut squash, peeled and cut into cubes (about 750g/1½lb prepared weight)

2 onions, peeled and cut into thin strips

2-3 carrots, peeled and chopped

12 sage leaves

2 tbsp olive oil

750ml milk

60g plain flour

60g butter

Freshly grated nutmeg

200g mature Cheddar cheese, grated

Salt and ground black pepper

200g green beans, chopped into short lengths

250g pack dried lasagne or 300g pack fresh lasagne strips

60g Parmesan, grated

1.75 l (3 pint) ovenproof dish

Preheat the oven to 230°C/450°F/Gas Mark 8. Arrange the squash, onion, carrots and 8 sage leaves on a large roasting tin. Drizzle with oil. Roast 30-40 minutes

For the sauce:  Pour the milk into a non stick sauce pan, whisk in the flour, and then add the butter.

Cook for 5-6 minutes stirring continuously, then chop the rest of the sage and add to the sauce, along with the nutmeg and two-thirds of the Cheddar. Season.

Spoon some sauce in the dish. Put in a few sheets of lasagne, then a third, or half, of the squash mixture (depending on shape of your dish), beans and a little more sauce. Continue to layer ingredients ending with a good layer of white sauce, cover liberally with cheese and transfer to the oven at 200°C/400°F/Gas mark 6 for 45-50 minutes until golden and thoroughly cooked.  

Garnish with toasted pine nuts and serve with a green salad. 

Serves
8

Preparation Time
40 minutes

Cooking Time
50 minutes

Main ingredients
Pasta & Noodles, Vegetables

Recipe Type
Easy, Entertaining, Family Dinners, Pasta/Noodles, One Pot, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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