Prep: 10 minutes
Cook: 1hour 45 minutes
- 2 large butternut squash
- 3 tbsp olive oil
- A handful of fresh chopped sage
- ½ tsp freshly grated nutmeg
- 150g freshly grated Parmesan cheese
- 100g Doria Amaretti, finely crushed
- 750ml white sauce (see tip)
- 8 large sheets fresh lasagne (approx 250g)
- Sage leaves to scatter
- Preheat the oven to 200c/180 fan assisted/Gas Mark 6.
- Cut the squash in half lengthways and scoop out the seeds with a spoon. Place, skin-side down in a large baking tray and drizzle with the olive oil. Bake for 50mins – 1 hour or until the butternut squash flesh is tender. Leave to cool .
- Reduce the oven temperature to 190C/170 Fan assisted/Gas Mark 5.
- When the squash are cool enough to handle scoop the flesh out into a bowl. Use a potato masher to mash until smooth. Stir in the sage and nutmeg.
- Season well with salt and freshly ground black pepper.
- In a large ovenproof dish layer the butternut squash mash with the crushed Amaretti, parmesan cheese, sauce and lasagne sheets. Finish with a layer of pasta topped with white sauce and Parmesan. Season with freshly ground black pepper.
- Cover with a piece of foil that has been lightly oiled or parchment lined foil and bake for 30 minutes. Uncover and bake for a final 10-15 minutes until golden. Serve scattered with sage leaves.
- You can buy good quality fresh white sauce or jars of white sauce from most large supermarkets. Alternatively to make your own: melt 50g butter in a large saucepan. Add 50gplain flour and whisk for 1 minute. Remove from the heat and gradually whisk in 750ml milk until smooth. Return to the heat and bring up to the boil, whisking until thickened.