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 21-40

  • Binder photo mirari

    29 July 2009

    mirari rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo Jen

    13 November 2009

    Jen rated this recipe

    3 stars

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  • Binder photo Emily S

    11 February 2010

    Emily S rated this recipe

    4 stars

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  • Binder photo my_dunh

    18 August 2010

    my_dunh rated and commented on this recipe

    4 stars

    I added browned shallots, crushed garlic and nutmeg to the butternut squash mixture and used a mixture of parmesan and pecorino. I sprinkled the top with pine nuts and fresh breadcrumbs. Yum!

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  • Binder photo essiek42

    08 October 2010

    essiek42 commented on this recipe

    fab dish, served this at a dinner party as a veggie alternative to lasagne and all the meat eaters finished it off! Have made this many times and each time been a success. I use garlic olive oil when roasting the squash for an extra bit of flavour

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  • Binder photo Jen S

    09 October 2010

    Jen S rated and commented on this recipe

    2 stars

    I have to admit to being disappointed with this. Despite using double the amount of creme fraiche I still found it very dry. Nice flavour but it would need quite a bit of adapting to make it a really good dish.

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  • Binder photo Sahara

    21 October 2010

    Sahara rated and commented on this recipe

    1 stars

    This really was very dry. I wish I had read everyone's comments beforehand - I would have added extra moisture. As it was, I had to throw most of it away.

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  • Binder photo Flicky

    24 October 2010

    Flicky rated and commented on this recipe

    1 stars

    Very dry. Very disappointed, will not be making again.

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  • Binder photo Kuifke

    25 October 2010

    Kuifke rated this recipe

    3 stars

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  • Binder photo youseesaf

    01 November 2010

    youseesaf commented on this recipe

    I'm making this tonight. I'm going to roast the squash with garlic and red onion, use bechamel sauce instead of creme fraiche & parmesan, and probably add a layer of lasagne in the middle. Thanks for the tips everyone :)

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  • Binder photo mollymolly

    16 January 2011

    mollymolly rated and commented on this recipe

    4 stars

    This was one of the tastiest things I've ever cooked. I know what people mean about it being a little dry - it's not as moist as a normal lasagne but 100 times tastier. It's delicious. I did as others suggested and added some roasted garlic and used a bit more creme fraiche and added some chilli - it is a wonderful dish that is even tastier cold! I personally wouldn't add the tomatoes like some have suggested but some suggestions to get it a little moister would be great.

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  • Binder photo rigs1

    22 January 2011

    rigs1 rated and commented on this recipe

    2 stars

    I followed the recipe except for the fresh sage (forgot to buy any) as previous comment there wasnt enough crème fraîche mixture so I had to mix extra, it wasnt a big hit with the family so won't make this one again.

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  • Binder photo louisa22

    03 June 2011

    louisa22 rated and commented on this recipe

    3 stars

    Well i'm glad I read a few of the comments before I attempted this dish. I changed the recipe as follows:- used penne pasta (I know this makes it a whole different dish!), added paprika to the roast squash and used a bechemel(spelling!) sauce with parmesan on top. I made sure I used plenty of sage and black pepper, but it could still have done with some more. I also put plenty of olive oil on the squash when I roasted it, and added this to the ricotta mixture to make sure it wasn't too dry.

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  • Binder photo Elaine

    05 September 2011

    Elaine rated and commented on this recipe

    3 stars

    Yes I needed more creme fraiche for the top too, Lovely tastes but my squash turned to mush. Perhaps I should have cut it into larger pieces (was going by the picture).

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  • Binder photo wrighty81

    17 October 2011

    wrighty81 rated and commented on this recipe

    1 stars

    this was awful. followed recipe exactly, it was dry and tasteless. first failure from good food :-(

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  • Binder photo las27sie

    14 January 2012

    las27sie commented on this recipe

    I made a portion of tomato sauce (2x400gr tins) and instead of the creme fraiche, added this first to the bottom of the pan. Then layered it over the no-cook lasagna sheets, and then finally over the squash mixture. With the creme fraiche this added enough moisture and my husband (not one for compliments) said he really like this recipe. Definitely one for the binder.

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  • Binder photo las27sie

    18 March 2012

    las27sie rated and commented on this recipe

    5 stars

    Missed out the stars. As is, I would only give it 3 stars, but when more moisture added--is 5 star.

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  • Binder photo tiyuricc

    30 May 2012

    tiyuricc rated and commented on this recipe

    3 stars

    Made as written, but needs more to add flavour - if making again, would add passata, garlic, onion and mushrooms.

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  • Binder photo Em's Folder

    22 November 2012

    Em's Folder rated this recipe

    4 stars

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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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