Quick Squash Lasagna

Name: Quick Squash Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 690 g tomato passata; 2 tablespoons extra virgin olive oil; 2 cloves of garlic (peeled and chopped); 0 a good pinch of dried chili flakes; 2 400 g tins green or Puy lentils (drained); 0.5 a butternut squash (about 600 g) (peeled and grated); 50 g black olives (pitted and chopped); 2 tablespoons capers; 0 the zest of an unwaxed lemon; 0 a small bunch of basil (leaves picked); 2 125 g balls of mozzarella; 250 g dried lasagna sheets

5 steps

Prep:15minCook:40min

Pasta has my heart like nothing else. My love affair with it was cemented when making stuffed agnolotti, caramelle, and everything in between in restaurant kitchens, but it started with something simpler; my mum's lasagne. This lasagne is something slightly different but still as nostalgic and comforting. It is the quickest I've made, ready for the oven in ten minutes (not the hour it normally takes), yet there is still a rich deep tomato sauce and those crisp, baked edges to fight over. I don't pre-cook my lasagne sheets as they cook in the sauce and I like them a little al dente. If you prefer them softer you could use fresh pasta sheets here. This recipe was originally inspired by one of my all-time favorite cooks, Heidi Swanson.

Updated at: Thu, 17 Aug 2023 02:48:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories573.7 kcal (29%)

Total Fat19.9 g (28%)

Carbs69.2 g (27%)

Sugars5.8 g (6%)

Protein28.2 g (56%)

Sodium530.8 mg (27%)

Fiber12.5 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

690gtomato passata

2 tablespoonsextra virgin olive oil

2 clovesgarlic

peeled and chopped

dried chili flakes

2 x 400ggreen lentils

tins, or Puy, drained

600gbutternut squash

peeled and grated

50gblack olives

pitted and chopped

2 tablespoonscapers

2 x 125gmozzarella

250gdried lasagna sheets

Instructions

Step 1

Heat the oven to 200C/180C fan.

OvenPreheat

Step 2

In a large bowl or jug, mix the passata with the oil, half a teaspoon of flaky sea salt, the chopped garlic, chili flakes, drained lentils, grated squash, chopped olives, capers, and lemon zest. Tear the basil leaves in half.

Step 3

Spoon a quarter of the sauce into an ovenproof dish roughly 20cm by 30cm (I use an oval roughly the same size), tear over a third of one of the balls of mozzarella, then cover with pasta sheets. Repeat for another two layers; a quarter of the sauce, a third of a ball of mozzarella, a layer of pasta.

Step 4

Finish with a final layer of sauce, then tear over the whole of the second ball of mozzarella, sprinkle with salt and pepper, top with the basil, and drizzle with a little more olive oil.

Step 5

Bake for 30-35 minutes, until the mozzarella is deeply golden. Serve with a sharply dressed salad (I mix lemon juice, cider vinegar, mustard, and extra virgin olive oil, and toss through a bowl of green leaves).

Notes

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