What can I serve with this Pesto Lasagne with Butternut Squash?

This Pesto Lasagne is delicious enough to serve all on its own. However, I do love to serve lasagne with garlic bread. It is perfect for mopping up every last morsel of the sauce. I am not fussy - garlic flatbread, ciabatta or baguette are all perfect. Why not try my Cheesy Wild Garlic Bread (Pull Apart) . Although garlic bread makes this ideal autumnal comfort food, I also like to add some veggies. Sometimes that will be some steamed green beans. Perhaps some roasted tenderstem broccoli or sautéed cavolo nero or kale. Other times it will be a crisp green salad.

Can I make this Pesto Lasagne with Butternut Squash in advance?

Yes! You can prep the lasagne right up to the assembled stage, then cover and chill in the fridge. I love knowing that I can come back from a busy day and still enjoy a delicious, nourishing meal. All I need to do is simply pop it in the oven!

Why isn’t Parmesan suitable for vegetarians?

Although lots of people assume all cheeses are suitable for vegetarians, some contain animal rennet which means they are not. Since Parmesan is a DOP, its method and origins are protected. This means it must be made in a particular way (with animal rennet) in a particular place. Other cheeses that also use animal rennet include Grana Padano, Gorgonzola, Pecorino, Gruyère, Taleggio and Manchego. It is always best to check the ingredients before serving to vegetarians. There are plenty of vegetarian-friendly cheeses you can use instead. Gran Moravia and Old Winchester are my favourites. A strong Cheddar also works.

Can I make this Pesto Lasagne with Butternut Squash suitable for vegans?

Although I haven’t tested this with vegan swaps, it is possible to substitute the ingredients for vegan alternatives. You will need to use a vegan ricotta which might be tricky to find. I would suggest opting for a vegan cream cheese or even Boursin Plant Based . Then use a vegan milk, butter alternative, cheese and pesto. All of which are fairly easy to find. If you want to pack in the umami, sprinkle the top of the Pesto Lasagne with nutritional yeast. In terms of the lasagne sheets, you are more likely to find dried vegan lasagne than fresh.

Pesto Lasagne with Butternut Squash

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This Pesto Lasagne with Butternut Squash is the ultimate autumn comfort. Imagine layers of creamy roasted butternut squash, rich cheese sauce, garlicky basic pesto, pasta and gooey mozzarella. Trust me, it tastes so good…

Author: Margie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 6 1x
Category: Dinner
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 medium butternut squash, peeled, de-seeded and cut into cubes
1 tbsp olive oil
Salt and freshly ground black pepper
Pinch of dried chilli flakes
2 tbsp ricotta

For the bechamel sauce:

100g unsalted butter
100g plain flour
1 L full-fat milk
30g Parmesan, grated
Salt and freshly ground black pepper
Fresh nutmeg

To assemble:

9-12 fresh or dried lasagne sheets
About 130g fresh pesto
100g Parmesan, grated
1 ball of mozzarella, drained and torn into pieces

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Instructions

Preheat the oven to 180C Fan and set out a baking tray and 20x30cm ovenproof dish.
Tip the diced butternut squash onto a baking tray and drizzle with the olive oil. Season with salt and freshly ground black pepper and sprinkle with a pinch of dried chilli flakes. Toss to coat in the oil and seasoning, then spread in an even layer. Roast in the oven for about 30-35 minutes - or until the butternut squash has softened and started to caramelise at the edges.
Carefully spoon the cooked butternut squash into a food processor and add the ricotta. Blitz to combine. I like to keep some texture to mine, but you can continue to blend until completely smooth, if you prefer. Taste and adjust the seasoning, if needed. Set aside.
Next, make the bechamel sauce: melt the butter in a large non-stick saucepan, over a low-medium heat, until foaming. Add the flour and stir to combine. Continue to cook for a couple of minutes to ‘cook out’ the flour and remove the raw flour taste.
Gradually add the milk, whisking to remove any lumps. It should thicken as you whisk - some lumps will remain but keep whisking and they should disappear. Once most of the milk has been added, you can start to add in large additions. Continue to cook until it thickens enough to coat the back of a wooden spoon. Remove from the heat and add the grated cheese and a generous grating of fresh nutmeg. Stir until the cheese has melted. Season to taste with salt and freshly ground black pepper.
To assemble: spread ⅓ of the butternut squash mixture in the bottom of your baking dish in a smooth and even layer. Top with a layer of lasagne sheets, followed by ⅓ of the cheese sauce. Dollop over ½ of the pesto, ensuring it is evenly dolloped across the surface. Add some grated Parmesan on top. Repeat the layers - ensuring you finish with a layer of white sauce. Scatter over the torn mozzarella and sprinkle with a little more Parmesan. Bake for about 30-35 minutes or until bubbly and golden.
Leave to stand for 5 minutes before serving. Enjoy!

Notes

Texture: to add a bit of texture, sprinkle over a pangrattato or toasted pine nuts just before serving.
Make it vegetarian-friendly: swap the Parmesan for a vegetarian-friendly Parmesan-style cheese. Gran Moravia, Old Winchester or a strong Cheddar all work well.
Make ahead: you can prep this Pesto Lasagne up until it is all assembled in the dish. Then cover and chill in the fridge overnight. When ready to bake, simply continue the recipe as above.
Serving suggestions: I like to serve my Pesto Lasagne with some garlic bread to mop up all the delicious sauce. Some extra vegetables or a crisp salad are also delicious.

Find it online: https://desertislanddishes.co/pesto-lasagne-with-butternut-squash/