Squash, ricotta & sage pasta bake

Recipe uploaded by

Barney Desmazery

16 ratings

Recipe by Barney Desmazery

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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

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• mirari

  29 July 2009

  mirari rated and commented on this recipe

  

  followed the recipe exactly worked out great-very tasty and very easy to make

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• Loopy

  06 October 2009

  Loopy commented on this recipe

  Followed the receipe to the letter. Found this quite a dry dish but very tasty - I added some worcestershire sauce to try and take away the dryness whilst eating it

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• Jen

  13 November 2009

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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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Difficulty and servings

Serves 6

Preparation 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

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