Butternut Squash Goat Cheese Lasagne

This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food.

Serves: 8

Ingredients

• Squash Filling

• 2 tbsp of butter

• 1 tbsp of olive oil

• 10 sage leaves

• 2 medium onions, diced

• 3 garlic cloves, minced

• 1 large butternut squash, peeled and cut into small bite sized chunks

• ¼ cup of white wine

• ¼ cup of water or vegetable stock

• 14.5oz (400g) tin of tomatoes

• salt & pepper to taste

• Tomato Sauce

• 2½ cups (750ml) of passata or tomato sauce

• 2 cups of water

• Cheese Sauce

• 1½ cups of goat cheese

• 2 cups of whole milk ricotta

• 3 eggs

• ½ tsp nutmeg

• For Assembly/ To Garnish

• 1 package of fresh lasagne or oven ready (see notes)

• 1 ball of fresh mozzarella

• ¼ cup chopped walnuts

• 12 sage leaves

Method

1. Melt butter and oil in a large lidded skillet

2. Add sage leaves and fry for about 2 minutes until the oil is infused with delicious sage flavor.

3. Add onions and fry for for about 5 minutes until softened

4. Add garlic and fry for a minute more

5. Add cubed butternut squash, and give everything a good stir, add wine, tomatoes and stock or water to the pan, season everything generously with salt and pepper

6. Cover and simmer for about 20-25 minutes until the squash is meltingly soft but still retaining its shape

7. While this is happening, prepare the tomato and cheese sauces.

8. For the tomato sauce, simply combine the passata and water in a large jug, set aside

9. For the cheese sauce, begin by lightly whisking the eggs in a large bowl

10. Add the ricotta and combine thoroughly

11. Next, add the goat cheese and stir until combined (note: this will be easier if you have cut your cheese up into small chunks first!) season with nutmeg and a generous grind of black pepper, set aside

12. When the squash is cooked, we are ready for assembly! At this point, preheat your oven to 400F/200C

13. Begin by tipping about half of the tomato sauce into the bottom of a 10x14 lasagne pan

14. Next, line the pan with a layer of lasagne sheets

15. Add about half of the squash mixture in an even layer

16. Top this with half of the cheese mixture

17. Then add a second layer of lasagne sheets

18. The remainder of the squash mixture

19. Followed by the remaining half of the cheese mixture

20. Pour the remaining tomato sauce evenly over the whole dish

21. Finally top everything with the sliced mozzarella and remaining sage

22. Scatter the walnuts evenly over the top

23. Bake for about an hour and allow to rest for about 10 minutes before you serve

#vegetarian