Squash, ricotta & sage pasta bake

Recipe uploaded by

Barney Desmazery

6 ratings

Recipe by Barney Desmazery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat the oven to 220C/fan 200C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the crème fraîche with half the Parmesan, then set aside.
2. When squash is ready, leave to cool slightly, then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning, trying not to break it up too much.
3. Assemble the bake by spreading a little of the crème fraîche mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more crème fraîche. Use all the ricotta mix to fill the bake, but make sure you keep some crème fraîche for the top. Finally, spread the crème fraîche over the top layer of lasagne, then scatter with the whole sage leaves. The bake can now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve cut into squares.

Or why not try...

Griddling thin, peeled slices of delicata squash until marked and tender, then dressing them with olive oil, chopped chilli and garlic.

PER SERVING

445 kcalories, protein 15g, carbohydrate 40g, fat 26 g, saturated fat 14g, fibre 0g, salt 0.36 g

Latest comments and suggestions

• Lacath

  08 October 2008

  Lacath commented on this recipe

  I made it yesterday : excellent! We all loved it! Just 1 comment : I didn't have enough cream+parmesan mix (although i was extremely careful to keep enough for the top), I had to add approx. 1/4 cup milk to make sure every lasagna sheet was covered. Thanks for this delicious recipe! Cath

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kari

  08 October 2008

  kari commented on this recipe

  Could someone please tell me what kind of squash to use, pumpkin, butternut, acorn? Being an American I have to claim ignorance to what is probably obvious to you Brits. Sorry.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kez

  09 October 2008

  Kez commented on this recipe

  Kari, I haven't got my magazine with me but from memory I'm sure it says to use butternut squash for this one. I'm saving this one for next time my veggie mates come for dinner!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Grace Hall

  09 October 2008

  Grace Hall commented on this recipe

  I love this recipe - have had it several times now as requested by my husband every time I write the weekly menu! In answer to Kari, we used butternut squash, but I'm sure it would work just as well with Pumpkin too. I've tried it with dried lasagne sheets too (to save money!) - it works just as well if you use the no pre-cook version and soak it in boiling water for 5 mins before using it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Grace Hall

  09 October 2008

  Grace Hall rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katyrouth

  11 October 2008

  katyrouth rated and commented on this recipe

  

  I used butternut squash as that's what is most easily available, but I can't see why this wouldn't work equally well with most squash. As Lacath mentioned, this needs slightly more of the creme fraiche mixture, and I would perhaps add a little extra water or milk next time, as the results were a bit dry. But this is a very tasty and different lasagne!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gill.g

  11 October 2008

  gill.g rated and commented on this recipe

  

  I was thankful for the comments here because I was prepared regards needing more of the creme fraiche. How right people are. This is easy enough to make but I found it rather bland. I wish now that I'd roasted some garlic and red onions with the butternut squash to provide more flavour. It's a nice enough dish, but I think there are better recipes around for butternut squash and pasta.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carol_anne

  23 October 2008

  carol_anne commented on this recipe

  Christmas is comming try Gary Rhodes ROAST TURKEY AND CRANBERRY WELLINGTON I save an uncooked breast and freeze it and make this for easter

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  05 November 2008

  Frantic Flapjack rated and commented on this recipe

  

  This was really nice. I see what you mean about the creme fraiche though. I had some leftover tomato sauce which I had made previously and used that to layer up too. It added extra moisture and taste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• victoria

  07 November 2008

  victoria commented on this recipe

  I have cooked many recipes from good food and always had great success.....until now! I made this tonight for my family and none of us could eat it (we are not a family of picky eaters). It was too sweet. Maybe I did something wrong. I live in the US so perhaps our ricotta is sweeter than at home, I don't know. I was very excited to find a new recipe for squash (I used butter nut) which is in abundance over here at the moment - but sadly I will not be making this again. I wonder if you added pancetta or bacon it might help to bring out a more savoury flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Di

  10 November 2008

  Di rated and commented on this recipe

  

  I made this and found it to be very dry. Not sure if I will try again but if i do i think I would add milk or a bechamel sauce.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janehh

  12 November 2008

  janehh rated and commented on this recipe

  

  we loved this but had taken note to add some more sauce so it wasn't dry. I added a couple of cloves of crushed garlic to the squash mixture - I used a butternut squash. Will make it again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7731/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 squash , weighing about 1kg, chopped into chunks
• 2 tbsp olive oil
• 200ml tub crème fraîche
• 50g parmesan , finely grated
• 250g tub ricotta
• small bunch of sage leaves, half chopped, half left whole
• 12 sheets fresh lasagne

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook 1 hr

Vegetarian

Ingredients

• 1 squash , weighing about 1kg, chopped into chunks
• 2 tbsp olive oil
• 200ml tub crème fraîche
• 50g parmesan , finely grated
• 250g tub ricotta
• small bunch of sage leaves, half chopped, half left whole
• 12 sheets fresh lasagne

PER SERVING

445 kcalories, protein 15g, carbohydrate 40g, fat 26 g, saturated fat 14g, fibre 0g, salt 0.36 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.