Jamie Oliver’s Super Squash Lasagne

I love the classic combination of pumpkin and sage, and added a scattering of sage leaves to each layer. It worked really well, giving a nice depth of flavour to the pumpkin. I substituted sage leaves on the top of the lasagne, too, for the rosemary sprigs Jamie mentions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180 degrees C and rub 2 large roasting trays with a little olive oil. Carefully halve and deseed the squash, leaving the skin on, then slice into ½-inch half moon shapes.

Step 2

Lay in a single layer across the trays. Sprinkle over the ground coriander, and a pinch of sea salt and black pepper, then roast for 50 minutes, or until soft and lightly golden.

Step 3

Meanwhile, peel the garlic and deseed the chili, then finely slice both and place in a large pan on a medium-high heat with about 1 tablespoon of oil. Cook for 3 minutes, or until golden, then add the balsamic and tinned tomatoes, breaking them up as you go, and 1 tin’s worth of water. Simmer on a medium heat for 15 to 20 minutes until slightly thickened, then season to perfection.

Step 4

To layer up, spread a third of the tomato sauce across the base of a 25cm x 30cm baking dish. Cover with a layer of raw spinach leaves and a few sage leaves, a layer of roasted squash, a fine grating of Parmesan and a layer of lasagne sheets. Repeat the layers twice more, finishing with lasagne sheets.

Step 5

Loosen the ricotta with milk, then lightly season and spoon over the top. Finley grate over the remaining Parmesan. Rob the remaining sage leaves with oil, then place on top of the lasagne.

Step 6

Bake at the bottom of your oven for 45 minutes, or until golden and bubbling, then serve.

↑Support creators by visiting their site 😊