Nigella Butternut Squash Lasagne

Butternut Squash Lasagne by Nigella is a tasty pleasure with layers of roasted squash, spinach, goat’s cheese, and a soft béchamel sauce for a delectably warming meal that is ready in only one hour!

Try More Nigella Recipes:

• Nigella Ruby Noodles
• Nigella Venison Casserole
• Nigella Steak And Ale Pie

💗 Why You’ll Love This Butternut Squash Lasagne Recipe:

• Nutrient-packed Filling: Leeks, spinach, goat’s cheese – a hearty, wholesome combo.
• Velvety Béchamel Magic: Creamy, herb-infused sauce elevates each layer.
• Perfectly Seasoned: A symphony of nutmeg and sage for balanced taste.

❓ What Is Nigella’s Butternut Squash Lasagne Recipe?

Nigella’s Butternut Squash Lasagne is a rich and satisfying meal that combines roasted squash with savory fillings of leeks, spinach, goat’s cheese, and a béchamel sauce.

🌰 Nigella Butternut Squash Lasagne Ingredients

For The Roasted Squash:

• 1 large butternut squash (about 1.2kg – 1.4kg)
• 1 tablespoon olive oil
• ¾ teaspoon fennel seeds
• fresh thyme (sprigs)
• salt (to season)
• black pepper (freshly ground, to season)
• nutmeg (a light grating)
• 1 tablespoon sage leaves (fresh, chopped – a scant tablespoon)
• 1 clove garlic (a large clove, chopped)

For The Filling Ingredients:

• 1 leek
• 1 tablespoon olive oil
• 1 onion (finely chopped)
• 1 red pepper (chopped)
• 1 clove garlic (chopped)
• 350 grams of fresh spinach (wilted, drained very well)
• 200 grams goat’s cheese
• nutmeg (fresh)
• 9 lasagne sheets
• olive oil (a little)
• salt (to season)
• pepper (to season)

For The Béchamel Sauce:

• 1-litre full-fat milk
• carrots (a few slices)
• 1 small onion
• thyme (sprigs)
• fresh parsley (stalks)
• 9 peppercorns
• 150 grams Cheddar cheese
• 50 grams Parmesan cheese (grated)
• 1 tablespoon sage (chopped)
• black pepper (freshly ground, to season’s)
• salt (to season)

For The Roux:

• 50 grams butter
• 50 grams flour

For The Assembling:

• 65 grams Cheddar cheese
• 25 grams Parmesan cheese
• 25 grams pinenuts

🥘 How To Make Nigella Butternut Squash Lasagne

1. Prepare a baking sheet with butternut squash wedges, toss with the remaining ingredients, and roast in a preheated oven set at 180°C for 35 to 40 minutes. Turn off the oven and set aside to cool.
2. Mince the pepper, onion, and leek for the filling. Saute in a skillet over medium heat until softened but not browned, then add garlic and remaining herbs and continue to sauté for a minute. Allow to cool.
3. Take the butternut squash out of its skin and mash it down in a bowl. Mash in the leek, onion, and pepper. Season to taste. Set aside until you are ready to put them together.
4. Rinse the spinach well, cook it until it wilts, transfer it to a strainer to drain, squeeze out as much excess water as possible, and set it aside to cool.
5. In a saucepan, combine the cooled milk, carrot, parsley stems, peppercorns, and thyme to make the bechamel sauce.
6. Bringing to a boil, simmer for 4 to 5 minutes. Take it off the heat and let it infuse for ten minutes.
7. Gather the ingredients for the roux: melt the butter, add the flour, whisk to incorporate, and simmer over low heat, stirring occasionally, for 2 minutes while the milk infuses.
8. Whisk in the roux until the sauce thickens to a light coating consistency; return the milk to the boil; drain out the herbs and vegetables; whisk in the other ingredients to finish making the sauce.
9. Let it bubble for 4 to 5 minutes. Toss in the sage and shredded cheddar parmesan; season with salt and pepper; taste; adjust seasoning as necessary.
10. Cook the lasagne sheets according to the package directions in a large saucepan of boiling salted water with a drizzle of olive oil.
11. Let the water drain and then add cold water to prevent the pieces from sticking. Now you can put the dish together.
12. Bring the oven temperature up to 200 degrees Celsius (fan oven 180 degrees Celsius). Grease a lasagna pan that measures 12 by 9 inches.
13. Pour the bechamel into the dish using a ladle and spread it out to cover the bottom. Arrange one layer of lasagna sheets.
14. Spoon a little nutmeg over half of the spinach, then top with half of the butternut squash combination, half of the crumbled goat cheese, and a pinch of black pepper.
15. Lay out a layer of bechamel, followed by the lasagne sheets, spinach, butternut squash, sauce, and the rest of the goat cheese.
16. Spread the sauce evenly over the sheets, then top with the rest of the cheese and pine nuts. Bake for around 30 minutes, or until a golden color appears. Let it sit for 10 minutes before serving.

💭 Recipe Tips

• The lasagne will have more flavor and a softer texture if the butternut squash wedges are roasted to perfection.
• To keep the lasagne from becoming too soggy, make sure to drain any wilted spinach well.
• A delicious béchamel sauce that enhances every layer is achieved by letting herbs and cheese soak the milk enough.
• Before putting the dish together, cook the sheets until they are al dente. Drain and rinse them with cold water to avoid sticking.
• Ten minutes of resting time after baking will assist the lasagne’s layers to firm, which will make it easier to serve and bring forth more flavor.

🥗 What Pairs Nicely With Butternut Squash Lasagne?

Perfect accompaniments to Butternut Squash Lasagne include garlic bread, roasted vegetables, Brussels sprouts, coleslaw, herb-roasted potatoes, tomato soup, and Caesar salad.

🎚 How To Store Leftovers Butternut Squash Lasagne?

• In The Fridge: Leftover butternut squash lasagna can be refrigerated for up to 5 days if covered tightly with plastic wrap or aluminum foil.
• In The Freezer: You can freeze leftover butternut squash lasagna for up to 3 months if you wrap it in plastic and then keep it in a freezer bag. Allow to defrost in the fridge overnight before reheating.

How To Reheat Leftovers Butternut Squash Lasagne?

• Oven: Set the oven temperature to 350°F then arrange butternut squash lasagne in a baking dish covered with foil and heat for around 30 minutes, or until hot.
• Microwave: Fill a microwave-safe dish with butternut squash lasagna and heat in 1-minute intervals over medium heat until heated.

FAQs

Try More Nigella Recipes:

• Nigella Ham Cooked In Cider
• Nigella Chicken And Chorizo Paella
• Nigella Meatloaf Recipe

Nigella Butternut Squash Lasagne Nutrition Facts

Amount Per Serving

• Calories 320
• Total Fat 15g
• Saturated Fat 7.9g
• Trans Fat 0.2g
• Cholesterol 40mg
• Sodium 375mg
• Potassium 390.3mg
• Total Carbohydrates 34g
• Dietary Fiber 3.8g
• Sugars 6.7g
• Protein 13g

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home