1 large butternut squash
8 small beetroot
pinch of saffron
200g (6 ½ oz) fresh lasagne sheets
2-3 tbsp cream
2 garlic cloves, peeled and crushed
1 tbsp olive oil
Juice of ½ lemon
50g (1 ¾ oz) Fontina cheese, thinly sliced
About 60g (2oz) grated pecorino cheese
Toasted pumpkin seeds, to serve
Chopped fresh parsley, to serve
Serves: 4 Prep time: 60 mins Cook time: 15 mins
Cals per serving: 561 Fat: 31.2g
Step One: Heat oven to 190oC (gas mark 5). Cut the squash into 2 cm (¾ in) pieces, removing any seeds. Place into a greased roasting tray. Brush with a little maple syrup and roast for about 30 minutes or until the squash is golden and tender. Meanwhile, trim the beetroots and simmer in a large saucepan of boiling salted water until just tender. Remove and cool, then slip off the skins.
Step Two: Bring a large saucepan of salted water to the boil. Add the saffron to the water. Cut the lasagne into 16 x 8cm (3 in) squares. Boil 8 of the squares for 4 minutes, or until al dente. Using a slotted spoon, transfer to a bowl of cold water. Leave for about 30 seconds, then drain. Lay flat on a dry tea towel and cover with another tea towel. Repeat this process with the remaining squares.
Step Three: When ready to serve, mash 1/3 of the squash with about 10ml (3 ½ fl oz) of boiling water or vegetable stock and 2-3 tbsp cream until it forms a sauce.
Step Four: Cut the beetroot into quarters. Sauté the garlic in a pan with the olive oil for a couple of minutes over a medium heat. Then add the beetroot and sauté for a further few minutes to ensure it’s hot. Stir in the remaining squash and lemon juice and mix well. Lower the heat and keep warm. Season to taste.
Step Five: Reduce the oven temperature to 180oC (gas mark 4). Lay four slices of pasta on the base of a lined baking sheet, top each with a little sauce, then the squash and beetroot mixture, then a slice of Fontina and repeat. Finish with a layer of pasta and sprinkle with pecorino. The lasagne shouldn’t be in even layers, it looks better if it’s a little higgledy-piggledy. Place in the oven and cook for about 10 minutes, or until heated through. Transfer to plats and serve sprinkled with pumpkin seeds and parsley and extra pecorino, if desired.
Recipe courtesy of Easy Living Magazine