Melissa Thompson’s recipe for butternut squash and feta lasagne | Meals

This scrumptious lasagne is a twist on my mum’s model, which makes use of a ricotta milk sauce as an alternative of bechamel. I exploit feta, although, for a successful mixture of that salty, creamy cheese with the candy peppers. Blitzed roast squash is then blended into the tomato sauce to provide the whole lot a extremely satisfying base be aware.

Butternut squash and feta lasagne

Prep 20 min
Cook dinner 1 hr
Serves 6

500g dried lasagne

For the squash sauce
1 butternut squash (about 1kg), halved, deseeded and peeled, flesh chopped into 2½cm items
Vegetable oil
1½ tsp sea salt
1 tsp floor black pepper
2 tsp smoked or candy paprika
1 garlic bulb

1 purple onion, peeled and chopped
1 yellow, purple or orange pepper, stalk, seeds and pith eliminated, minimize into 1cm cube
1 x 400g tin tomatoes
200ml vegetable inventory
375g jarred purple peppers
, drained and roughly torn into strips

For the white sauce
500ml entire milk
2 eggs
3 garlic cloves, peeled and crushed
200g feta, damaged up into small items
50g Italian onerous cheese, comparable to parmesan or grana padano, grated, plus further for the topping
1 handful picked flat-leaf parsley
, chopped

Warmth the oven to 180C (160C fan)/350F/fuel 4. Put the chopped squash and a tablespoon of oil on a big baking tray, season with the salt, pepper and paprika, and toss to coat. Minimize off and discard the foundation finish of the garlic bulb, rub it throughout in oil, then wrap in foil and add to the tray. Roast the squash for half-hour, till delicate, giving all of it a toss midway by.

Within the meantime, sweat the chopped onion and pepper in a little bit oil for 10 minutes, add the tomatoes, cook dinner for 5 minutes extra, then add half the inventory.

Put the milk, eggs, garlic, feta, onerous cheese and a teaspoon of floor black pepper in a big bowl, beat to mix, then stir by the parsley.

When the squash is cooked, tip it right into a bowl. Unwrap the garlic, and squeeze the flesh from the cloves into the bowl. Pour within the remaining inventory, blitz easy with a stick blender or in a meals processor, then stir into the tomato pan.

Cowl the bottom of a giant ovenproof dish with a layer of lasagne sheets, making an attempt to not overlap them, then break off smaller items of pasta to fill in any gaps on the edges. Spoon in a ladleful of the squash combination and unfold it excessive so it covers the pasta. Prime with among the white sauce, and dot strips of the jarred purple pepper all around the prime. Repeat the layering till the dish is full, ending with a skinny layer of the squash sauce and a drizzle of white sauce. Scatter over a layer of grated onerous cheese, then bake for 40 minutes. Flip up the warmth to 200C (180C fan)/390F/fuel 6 for a remaining 5 minutes, to brown the highest, then take away and go away to relaxation for 10 minutes, to provide the juices time to settle, in any other case they’ll leak out if you minimize it. Portion and serve by itself or with a easy inexperienced salad.

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