Butternut squash lasagna

Method15 steps

1. 1

   Step 1: Preheat a fan/convection oven to 180°C (350°F).

2. 2

   Step 2: Peel the squash and cut it into medium chunks. Put it on a large baking tray with the 5–6 unpeeled garlic cloves. Add ½ tbsp oregano, salt and pepper to taste and the 1 tbsp roasting oil. Roast for 30–35 minutes, until soft and cooked through.

   Roast squash · 35 minUses 1 kg butternut squash · 5–6 garlic cloves, skins left on for roasting · ½ tbsp dried oregano · Salt, to taste, for roasting, ricotta mixture and white sauce · Black pepper, to taste, for roasting, ricotta mixture and white sauce · 1 tbsp olive oil for roasting

3. 3

   Step 3: Choose one pasta route: use ready-made fresh lasagna sheets and skip steps 4–5, or make pasta with the separate 200 g pasta flour and 2 eggs in steps 4–5. The 30 g white-sauce flour is needed whichever route you choose.

4. 4

   Step 4: Homemade pasta only: make a well in the 200 g pasta flour. Add the 2 eggs and whisk with a fork, gradually bringing in the flour. When the dough comes together, begin kneading with your hands. Skip this step if using ready-made sheets.

   Uses Homemade route only: 200 g pasta flour · Homemade route only: 2 large eggs

5. 5

   Step 5: Homemade pasta only: dust the work surface with extra flour as needed and knead the dough for 8–10 minutes, until very smooth. Cut it in half to check for tiny air bubbles; continue kneading if needed. Wrap the dough and set aside while you prepare the fillings. Skip this step if using ready-made sheets.

   Uses Homemade route only: pasta dough from step 4 · Extra flour as needed for dusting, only for homemade pasta

6. 6

   Step 6: Let the roasted squash and garlic cool for 5 minutes. Squeeze the garlic from its skins and mash it with the squash. Drain away any excess liquid so the filling does not make the lasagna watery.

   Cool roasted squash · 5 minUses roasted squash and garlic

7. 7

   Step 7: Mix the grated fontal (150 g) with the ricotta, ¼ tsp nutmeg and a pinch each of salt (1 pinch) and pepper. Set this ricotta mixture aside; keep the crumbly goats cheese for layering.

   Uses 150 g fontal, grated (or fontina, Gruyère or cheddar) · 250 g ricotta cheese · ¼ tsp nutmeg for ricotta mixture · 1 pinch salt for ricotta mixture · 1 pinch black pepper for ricotta mixture

8. 8

   Step 8: Melt the butter (50 g) in a saucepan over medium heat. Stir in the 30 g white-sauce flour and cook, stirring, for 1 minute without burning it. Gradually whisk in the first 300 ml milk until smooth.

   Uses 50 g butter · 30 g all-purpose flour for white sauce · First 300 ml milk

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   Step 9: When the sauce starts thickening, whisk in the remaining 300 ml milk and cook until thick and creamy. Stir in the Parmesan (1 tbsp), a pinch from the remaining nutmeg, and salt and pepper to taste. Turn off the heat once the cheese has melted.

   Uses partly made white sauce · Remaining 300 ml milk · 1 tbsp freshly grated Parmesan · Pinch from remaining nutmeg, to taste · Salt, to taste, for roasting, ricotta mixture and white sauce · Black pepper, to taste, for roasting, ricotta mixture and white sauce

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    Step 10: Prepare your chosen pasta: cut ready-made fresh sheets to fit the baking dish, enough for 6–7 layers, and skip step 11. For homemade pasta, unwrap the rested dough and cut it into three pieces for rolling in step 11.

    Uses Ready-made route only: fresh sheets for 6–7 layers · Homemade route only: rested dough from step 5

11. 11

    Step 11: Homemade pasta only: set a pasta machine to its widest setting. Feed each dough piece through, fold the ends toward the middle and pass it through again, repeating 2–3 times. Gradually pass it through narrower settings until the sheets are very thin (about setting 7 or 8, depending on the machine). Cut the sheets to fit the dish. Skip this step when using the ready-made sheets from step 10.

    Uses Homemade route only: three dough pieces from step 10

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    Step 12: Spread a couple of spoonfuls of white sauce in the bottom of an ovenproof baking dish. Add a layer of your chosen pasta, then spread a spoonful of mashed squash over it. These are portions of the prepared components; keep the rest for the following layers.

    Uses A couple of spoonfuls of white sauce · Ready-made route only: sheets for one layer · Homemade route only: sheets for one layer · A spoonful of mashed squash and garlic

13. 13

    Step 13: If you want prosciutto on top, reserve a little now. Dot some ricotta mixture over the first layer, crumble over goats cheese and tear over some of the remaining prosciutto. Drizzle with white sauce. Repeat with pasta, squash and these toppings until you have 6–7 layers and have used the fillings, keeping extra white sauce for the final top layer. Use all 100 g goats cheese across the layers and all the prosciutto except any reserved topping.

    Uses started lasagna · ricotta mixture · 100 g crumbly goats cheese · 100 g prosciutto: reserve a little optionally, layer the rest · Remaining white sauce; reserve extra for the top · Remaining mashed squash and garlic · Ready-made route only: remaining cut sheets · Homemade route only: remaining rolled sheets

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    Step 14: Cover the assembled lasagna with foil and bake for 20 minutes. Remove the foil, add any prosciutto reserved in step 13 and bake uncovered for another 10–15 minutes, until hot and bubbling. Remove from the oven and rest for 5–10 minutes before serving.

    Covered bake: 20 minutes; uncover and rest as directed · 20 minUses assembled lasagna · Optional little prosciutto reserved for topping

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    Step 15: Fry the sage leaves (5–6) in the separate 1 tbsp sage-frying oil for a few seconds, until crisp. Drain on kitchen paper, garnish the rested lasagna and serve.

    Uses 5–6 sage leaves · 1 tbsp olive oil for frying sage · baked and rested lasagna