ROASTED BUTTERNUT SQUASH AND GOATS CHEESE LASAGNE

NIGELLA
37Ingredients
105Minutes

Ingredients

US|METRIC
  • 1 butternut squash (large, about 1.2kg - 1.4kg)
  • 1 tablespoon olive oil
  • 3/4 teaspoon fennel seeds
  • thyme sprigs (fresh)
  • 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)
  • 1 leek
  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 1 red pepper (chopped)
  • 1 clove garlic (chopped)
  • 350 grams 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)
  • 1 liter full-fat milk
  • carrots (a few slices)
  • 1 onion (small)
  • 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 seasonni's)
  • salt (to season)
  • 50 grams butter
  • 50 grams flour
  • 65 grams cheddar cheese
  • 25 grams Parmesan cheese
  • 25 grams pinenuts
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