Squash, ricotta & sage pasta bake

Squash, ricotta & sage pasta bake

An impressive but simple veggie main course - perfect with a green salad on the side

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

Vegetarian Freezable

Vegetarian

Method

  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.
Try

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, sugar 8g, salt 0.36 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo 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

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  • Binder photo 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.

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  • Binder photo 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!

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  • Binder photo 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.

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  • Binder photo Grace Hall

    09 October 2008

    Grace Hall rated this recipe

    5 stars

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  • Binder photo katyrouth

    11 October 2008

    katyrouth rated and commented on this recipe

    4 stars

    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!

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  • Binder photo gill.g

    11 October 2008

    gill.g rated and commented on this recipe

    3 stars

    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.

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  • Binder photo 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

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  • Binder photo Frantic Flapjack

    05 November 2008

    Frantic Flapjack rated and commented on this recipe

    4 stars

    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.

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  • Binder photo 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.

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  • Binder photo Di

    10 November 2008

    Di rated and commented on this recipe

    2 stars

    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.

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  • Binder photo janehh

    12 November 2008

    janehh rated and commented on this recipe

    4 stars

    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

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  • Binder photo Anneli

    11 December 2008

    Anneli rated and commented on this recipe

    4 stars

    I liked this but took note of adding some tomato sauce to the squash, and a white sauce for the topping... better. Just forgot to season!

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  • Binder photo betty

    23 December 2008

    betty rated this recipe

    4 stars

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  • Binder photo TheEdda

    06 January 2009

    TheEdda rated and commented on this recipe

    5 stars

    I found this very tasty. In case you can't get sage, thyme works well too.

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  • Binder photo makeanddokate88

    03 April 2009

    makeanddokate88 rated and commented on this recipe

    1 stars

    This was dissapointing. I made it advance and froze it but i was very dry and not that tasty. Might be better with tomato.

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  • Binder photo Blackcat2

    04 April 2009

    Blackcat2 rated and commented on this recipe

    3 stars

    Easy does not = delicious. Nice enough but would have been better with more creme fraiche and some garlic or chilli. Should have read the other comments before I started.

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  • Binder photo weeble cooks

    21 May 2009

    weeble cooks rated and commented on this recipe

    5 stars

    Three of us ate the whole dish! I roasted the pumpkin with red onion & two large garlic cloves. I also added toasted walnuts to the ricotta mix.

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  • Binder photo honeybee

    05 July 2009

    honeybee rated and commented on this recipe

    4 stars

    Took the advice above and added some passata to make it moister

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  • Binder photo MaartjeD

    09 July 2009

    MaartjeD rated and commented on this recipe

    3 stars

    Lovely taste but a little dry. Next time I will make a bechamel sauce or use cream instead of creme fraiche.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

Vegetarian Freezable

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
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PER SERVING

445 kcalories, protein 15g, carbohydrate 40g, fat 26 g, saturated fat 14g, fibre 0g, sugar 8g, salt 0.36 g

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