Butternut squash is a delicious, delicate ingredient that works really well in a family Lasagne. Give this dish a try... it's surprisingly more-ish!
Butternut Squash Lasagne
Serves: 6
Preparation time: 30 minutes
Cooking time: 30 minutes
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Ingredients
- 1kg butternut squash, peeled and chopped into 2cm cubes
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 x 25g packet fresh sage, leaves picked and chopped
- 1 x 500g jar Dolmio Red Sauce for Lasagne
- 200g fresh lasagne / ready to cook Lasagne
- 1 x 470g jar Dolmio White Sauce for Lasagne
- 50-75g grated Parmesan cheese
- 2 tbsp olive oil
Method
- 1. Preheat the oven to 190C, 375F, Gas 5. Toss the butternut squash with 1 tbsp of the olive oil, spread out onto a baking sheet and roast for 30 minutes stirring occasionally.
- 2. Meanwhile heat a frying pan over a medium heat and gently fry the onion, garlic and sage in the remaining olive oil for 5-6 minutes or until softened and golden. Pour in the Dolmio Red Sauce and heat for a further 5 minutes.
- 3. Stir the roast butternut squash into the sauce mixture.
- 4. Place a layer of the squash mixture into the bottom of a baking dish. Spoon over a layer of Dolmio White Sauce and top with a layer of Lasagne sheets. Repeat layering until everything is used up, finishing with a layer of pasta topped with Dolmio White Sauce and the parmesan cheese.
- 5. Bake in the oven for 30 minutes or until the Lasagne is golden and bubbling.
- Serve with seasonal salad of your choice.