Ingredients

1 medium butternut squash, peeled, seeds removed and cut into 2cm cubes (1.2kg prepared weight)

3 garlic cloves, unpeeled

Handful of sage leaves

1 tbsp olive oil, plus a little extra

600g fresh spinach

12-15 lasagne sheets

125g ball mozzarella, torn or cut into small pieces

40g pine nuts

70g butter

70g flour

800ml milk

250g mascarpone

50g parmesan (or vegetarian alternative), grated

Grating of nutmeg

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the cubed squash and unpeeled garlic cloves in a large roasting tin or dish. Tear over 4-5 sage leaves, drizzle with olive oil, season well, and toss to coat. Roast for 40-50 minutes, stirring once or twice, until the squash is soft and caramelised.

Step 2: Squeeze the roasted garlic from the skins and mash it together with the squash, leaving some chunks for texture. Set half of this mixture aside on a plate.

Step 3: In a large saucepan, melt the butter and stir in the flour to form a sandy paste. Gradually add the milk in small splashes, stirring continuously to avoid lumps. Continue adding milk until you have a smooth, creamy sauce. Simmer for one minute more, then stir in the mascarpone and half the parmesan. Season well and grate in the nutmeg.

Step 4: Wilt the spinach by pouring boiling water over it in a colander, doing this in batches if needed. Once cool enough to handle, squeeze out excess water, season, and roughly chop the spinach.

Step 5: Spread the remaining mashed squash over the base of the roasting tin or dish. Pour about a quarter of the white sauce on top, then lay down a single layer of lasagne sheets, breaking them to fill gaps.

Step 6: Add an even layer of chopped spinach over the pasta, followed by another quarter of the sauce. Repeat layering with more pasta, the reserved squash, sauce, and pasta again. Finish with the remaining white sauce on top.

Step 7: Scatter over the remaining parmesan, mozzarella pieces, and pine nuts. If the oven is off, preheat to 200°C (180°C fan/gas mark 6) and bake the lasagne for 30 minutes.

Step 8: Rub a little olive oil over 5 or 6 sage leaves, place them on top of the lasagne, and return it to the oven for 15-20 minutes more until golden and bubbling.

Step 9: Let the lasagne cool for 5 minutes before serving to allow it to set and make slicing easier.

Tips & Variations

For extra flavor, try adding a pinch of chili flakes to the white sauce for a gentle kick.

Substitute kale or Swiss chard for the spinach if preferred, adjusting cooking times accordingly.

To make ahead, assemble the lasagne up to the baking step and refrigerate overnight; bake it from cold, adding a few extra minutes to cooking time.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 180°C oven until heated through, about 20 minutes. For longer storage, freeze the lasagne in an airtight container for up to 2 months; thaw overnight in the fridge before baking.

FAQs

Can I use canned or frozen squash instead of fresh?

Fresh butternut squash is best for caramelising and texture, but canned or frozen squash can work in a pinch. If using canned, drain well and reduce roasting time. Frozen squash should be thawed and patted dry before roasting.

Do I need to pre-cook the lasagne sheets?

No, this recipe works well with no-boil lasagne sheets, as the sauce and vegetables provide enough moisture to cook them during baking.