Description

Jamie Oliver’s Butternut Squash Lasagna is a vegetarian lasagna made by layering roasted butternut squash, ricotta, spinach, tomato sauce, and lasagna noodles. It’s baked until bubbly and golden, creating a deliciously creamy and hearty dish without the need for meat.

Ingredients

Scale

- 1 large butternut squash, peeled and cubed

- 2 tablespoons olive oil

- Salt and black pepper, to taste

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 400g (14 oz) spinach, roughly chopped

- 250g (1 cup) ricotta cheese

- 1/2 cup grated Parmesan cheese

- 1 egg

- 1/2 teaspoon nutmeg (optional, for extra warmth)

- 400g (14 oz) canned crushed tomatoes

- 12 lasagna noodles (pre-cooked or no-boil variety)

- 1 cup mozzarella cheese, shredded

- Fresh basil or parsley, for garnish

Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 200°C (400°F). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Roast for 25-30 minutes, or until the squash is tender and lightly golden. Once cooked, mash it with a fork or blend until smooth.

Step 2: Sauté the Spinach and Onions

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and sauté for another 1-2 minutes until fragrant. Add the spinach and cook until wilted about 3 minutes. Remove from heat and set aside.

Step 3: Prepare the Ricotta Mixture

In a bowl, combine the ricotta cheese, Parmesan cheese, egg, and nutmeg (if using). Season with salt and black pepper, and mix well.

Step 4: Assemble the Lasagna

Spread a thin layer of crushed tomatoes on the bottom of a baking dish. Place a layer of lasagna noodles over the sauce. Spread a layer of mashed butternut squash over the noodles, followed by a layer of the ricotta mixture, and then a layer of spinach and onions. Repeat the layers, adding another thin layer of tomatoes and noodles as you go. Continue layering until you’ve used all ingredients, ending with a final layer of noodles, tomato sauce, and shredded mozzarella on top.

Step 5: Bake the Lasagna

Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is golden.

Step 6: Serve

Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil or parsley and serve warm.