Melissa Thompson’s recipe for butternut squash and feta lasagna food

tHis savory lasagna is a twist on my mom’s version, which uses a milk ricotta sauce instead of béchamel. I use feta, though, for a successful combination of salty and creamy cheese with pimento. Roasted squash is then mixed with tomato sauce to give everything a really satisfying base note.

Butternut squash and feta lasagna

to equip 20 minutes
cook 1 hour
serves 6

500 grams of dried lasagna

To prepare the squash sauce
1 butternut squash (about 1 kg), cut in half, peeled, seeded and cut into 2 cm pieces
Vegetable oil
1½ teaspoon sea salt
1 teaspoon ground black pepper
2 teaspoons smoked or sweet paprika
1 garlic onion

1 red onionPeeled and chopped
1 yellow, red or orange pepperstalk, remove seeds and pulp, cut into 1 cm cubes
1 x 400 gram can Tomatoes
200 ml vegetable broth
375 grams of grated red pepper
drained and roughly torn into strips

To prepare the white sauce
500 ml full fat milk
2 eggs
3 garlic clovesPeeled and powdered
200 grams of feta cheesebroken into small pieces
50 grams of hard Italian cheesesuch as Parmesan or Grana Padano, grated, plus extra for garnish
1 bunch flat-leaf parsley, chopped

Preheat oven to 180°C (fan 160°C) / 350°F / gas 4. Put the chopped squash and 1 tablespoon of the oil in a large baking sheet, season with salt, pepper and paprika and toss to coat. Cut off and discard the tip of the garlic root, rub with oil, wrap in foil and add to the tray. Roast the squash for 30 minutes, until tender, flipping it halfway through.

Meanwhile, sweat the chopped onion and pepper in a little oil for 10 minutes, then add the tomatoes and cook for another five minutes, then add half of the stock.

Put the milk, eggs, garlic, feta cheese, hard cheese, and 1 teaspoon of the ground black pepper in a large bowl, whisk to combine well, then stir in the parsley.

When the squash is done, put it in a bowl. Unwrap garlic, and press pulp from cloves into bowl. Pour in the remaining stock, and blend smooth with a stick blender or in a food processor, then toss into the tomato skillet.

Cover the base of a large ovenproof dish with a layer of lasagna sheets, trying not to overlap them, then cut out small pieces of pasta to fill in any gaps at the edges. Pour into a ladleful of the squash mixture and spread over the pasta, covering the pasta. Top with some white sauce, and dot strips of red pepper all over the top. Repeat the layers until the dish is full, finishing with a thin layer of the squash sauce and a drizzle of white sauce. Top with a layer of grated hard cheese, then bake for 40 minutes. Turn the heat up to 200°C (fan 180°C) / 390°F / Gas 6 for a final five minutes, to brown the top, then remove and let it rest for 10 minutes, to give the juices time to settle, otherwise they will run off when you cut into them. Share and serve on its own or with a simple green salad.

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