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Three-cheese squash & sage lasagne
This meat-free alternative to a classic lasagne is a perfect recipe all-year round. The soft and tender squash works beautifully with the soft pasta sheets, creamy cheese sauce, and cripsy sage. A must-try recipe!
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650g squash, deseeded and cut into 2.5cm-thick pieces (any variety except spaghetti)
pinch dried chilli flakes
20g pack sage, leaves picked
5 garlic cloves
3 large tomatoes, roughly chopped
2½ tbsp olive oil
1 lemon, zest
40g Parmigiano Reggiano, finely grated
300ml whole milk
300g fresh lasagne sheets
Preheat the oven to 200 degrees C, gas mark 6. Put the squash in a deep 20cm x 30cm roasting tin and sprinkle over the chilli flakes; season. Tear over most of the sage leaves and add the garlic and tomatoes. Drizzle with 2 tbsp oil, toss together, then spread out in an even layer. Roast for 30-35 minutes, until the squash is cooked through and a little golden. Remove the tin from the oven; lower the temperature to 180 degrees C, gas mark 4.
Make the cheese sauce. Remove the garlic cloves from the tin, squeeze the flesh out of the skins into a mixing bowl and mash with a fork. Mix in the mascarpone, lemon zest and parmigiano reggiano, then stir in the milk a little at a time until the mixture is the consistency of single cream; season.
3. Transfer ½ the squash mixture to a second mixing bowl. Spread the remaining mixture out evenly in the roasting tin. Layer over ½ the lasagne sheets, then spoon over ½ the cheese sauce. Repeat the layers, then finish by tearing over the mozzarella and remaining sage leaves. Drizzle with the remaining ½ tbsp olive oil, season and put in the oven for 40-45 minutes, until golden and bubbling all over. Leave to rest for 5 minutes, then serve with a rocket salad on the side, if liked.
Transfer half of the squash mixture to a second mixing bowl. Spread the remaining mixture out evenly in the roasting tin. Layer over half of the lasagne sheets, then spoon over half the cheese sauce. Repeat the layers, then finish by tearing over the mozzarella and remaining sage leaves. Drizzle with the remaining half a tbsp olive oil, season and put in the oven for 40-45 minutes, until golden and bubbling all over. Leave to rest for 5 minutes, then serve with a rocket salad on the side, if liked.
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