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Butternut Squash and Sweet Potato Lasagne


Butternut Squash and Sweet Potato Lasagne

Butternut squash is a brilliant nutrient dense veg but oftentimes people just aren't exactly what to do with it other than the old standby butternut squash soup.  Here is a tasty main dish that also includes that superfood extraordinaire sweet potatoes.  It is guaranteed to tickle the taste buds with all the flavourful herbs. 


  •          50g parmesan
  •          50g dried breadcrumbs
  •          600g sweet potato & butternut squash
  •          4 sprigs of rosemary
  •          12 sage leaves
  •          12 lasagne sheets
  •          75g baby spinach leaves
  •          Pinch of salt
  •          Drizzle of olive oil
  •          100g toasted pine nuts
  • White Sauce:
    •          100g parmesan
    •          2 cm piece of fresh ginger
    •          600g ricotta cheese
    •          2 eggs yolks
    •          Salt and pepper
    •          Pinch of nutmeg 


  •          Preheat oven to 220C/Gas 7.
  •          Boil water for the vegetables.
  •          Finely grate the parmesan for the topping, toss in a small bowl with the breadcrumbs and set aside.
  •          Cut sweet potatoes and butternut squash into quarters. Put into a large pan with boiling water and cover with lid. Cook for 15-20 minutes until tender.
  •          Prepare the herbs. Pick off rosemary leaves and roughly chop with sage. Set aside in a bowl.
  •          Prepare another pot of boiled water for the lasagne. When ready, add a drizzle of olive oil and the lasagne sheets. Cook as directed.
  •          Meanwhile, prepare the sauce by grating parmesan and the ginger after peeling. Put both in a medium bowl, add the ricotta, egg yolks, nutmeg, salt and pepper, mix thoroughly and set aside.
  •          Drain the lasagne sheets. Place back into the pan and add olive oil to ensure that they won't stick together.
  •          Drain the vegetables and mash until smooth. Add salt and pepper to taste.
  •          Assemble lasagne in a baking dish. Use a third of the mashed vegetables as the base layer. Next scatter a third of the herbs, pine nuts, and spinach leaves over the base layer, then arrange 4 lasagne sheets on top, cutting to fit if necessary. Spread a third of the white sauce over. Repeat twice more, giving you three layers. Sprinkle parmesan breadcrumbs on top and bake for 15-20 minutes.