Main
Recipes
Course
Main Dishes
Roasted Butternut Squash and Goats Cheese Lasagne Recipe

Roasted Butternut Squash and Goats Cheese Lasagne Recipe

Posted by

Rate It!

Roasted Butternut Squash and Goats Cheese Lasagne

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 (1 1/4-1 1/2 kg) butternut squash
1 tbsp olive oil
3/4 tsp fennel seed
1 sprig fresh thyme
salt (to season )
fresh ground black pepper (to season )
light grating nutmeg
1 tbsp of chopped fresh sage leaf
1 large garlic clove, chopped (roast , for 40 mins on oven temperature 180cup)
1 leek, sliced
1 tbsp olive oil
1 onion, finely chopped
1 red pepper, chopped
1 garlic clove, chopped
225 -350 g fresh spinach , wilted drained very well
175 -200 g goat cheese
fresh nutmeg
9 sheets lasagne little olive oil
salt and pepper (to season)
for the bechamel sauce
1 liter whole milk
3 slices carrots
1 small onion
1 sprig thyme
parsley sprig
9 peppercorns
150 g cheddar cheese, grated
25 -50 g grated parmesan cheese
1 tbsp chopped sage
freshly ground salt and black pepper (to season)
50 g butter
50 g flour
65 g cheddar cheese
25 g parmesan cheese
25 g pine nuts

Directions:

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 minutes 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 spinnach, 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 minutes remove from the heat and leave to infuse for 10 minutes. Whilst the milk is infusing make the roux, melt the 50g butter, add the 50g 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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	457.19 Kcal (1914 kJ)
Calories from fat	279.71 Kcal
		% Daily Value*
Total Fat	31.08g	48%
Cholesterol	72.52mg	24%
Sodium	496.83mg	21%
Potassium	814.15mg	17%
Total Carbs	27.04g	9%
Sugars	5.45g	22%
Dietary Fiber	5.08g	20%
Protein	20.96g	42%
Vitamin C	58.8mg	98%
Vitamin A	1.3mg	44%
Iron	4mg	22%
Calcium	626.8mg	63%

Amount Per 100 g
Calories	158.06 Kcal (662 kJ)
Calories from fat	96.7 Kcal
		% Daily Value*
Total Fat	10.74g	48%
Cholesterol	25.07mg	24%
Sodium	171.77mg	21%
Potassium	281.47mg	17%
Total Carbs	9.35g	9%
Sugars	1.89g	22%
Dietary Fiber	1.75g	20%
Protein	7.25g	42%
Vitamin C	20.3mg	98%
Vitamin A	0.5mg	44%
Iron	1.4mg	22%
Calcium	216.7mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Curried Butternut Squash Soup

Butternut squash, Olive oil, White onion, chopped and 5 more..
4-Minute Brownie Pie

Eggs, Sugar, Salt, Butter, softened, Flour, Cocoa, Vanilla and 1 more..
Poulet Au Pot

Olive oil, Chicken livers, chopped (about 2 oz total ) and 25 more..
Butternut Squash Tortellini With a Brown Butter Sage Sauce and A

Butternut squash, approximately 2 lb, cubed (about 3 cups) and 25 more..
Roasted Butternut Squash Lasagna With Cannellini Beans

Butternut squash, peeled and diced, Olive oil, Butter and 16 more..
Macaroni and Cheese with Prosciutto and Taleggio

Unsalted butter and 23 more..
Leeks with mustards and cheese

Baby leeks, trimmed and washed and cut in half and 11 more..
Goat Cheese and Spinach Turnovers

Olive oil, Diced red onion, Garlic cloves, minced and 8 more..
Butternut Squash Soup with Seared Radicchio

Butternut squash (about 2 medium), Olive oil, divided and 11 more..