Cheesy roasted squash lasagne with spinach and walnut pesto
- ⏱ 1 hour 50 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A baked lasagne layered with roasted squash, spinach and walnut pesto, cheese sauce, and grated cheddar.
Adapted from Great British Chefs.
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Cheesy roasted squa...
0/0
COOK 1COOK 2
1Prepare the squash
Peel the squash, remove the seeds and cut into 1cm dice
Toss it with a little cooking oil, and season with...
Lay it out in a single layer on a baking tray
2Start the cheese sauce
3Plate and serve
+ 16 more steps in the app
Cheesy roasted squa...
0/0
COOK 2COOK 1
1Prepare the squash
2Start the cheese sauce
In a saucepan, melt the butter and, over a low heat,...
Whisk continually for a minute or two to cook the flour
Add the milk around 50ml at a time, continuing to...
3Plate and serve
+ 16 more steps in the app
Ingredients
- 1 butternut squash
- 2 tbsp oil
- salt, to taste
- black pepper, to taste
- 35 g walnuts
- 1 garlic clove
- 40 g spinach
- 2 tbsp olive oil
- 20 g butter
- 2 tbsp plain flour
- 250 ml milk
- 1 pinch ground nutmeg
- 120 g cheddar (grated)
- 150 g lasagne pasta
The full plan
Split between two cooks — each step says who's on it.
1. Prepare the squash COOK 2
- Peel the squash, remove the seeds and cut into 1cm dice
- Toss it with a little cooking oil, and season with salt and pepper
- Lay it out in a single layer on a baking tray
2. Start the cheese sauce COOK 1
- In a saucepan, melt the butter and, over a low heat, add the flour
- Whisk continually for a minute or two to cook the flour
- Add the milk around 50ml at a time, continuing to whisk, Wait until each portion of milk is well combined and the mixture is smooth before adding the next amount
3. Mise en place COOK 1
- Prep 120 g cheddar: grate
4. Roast the squash COOK 2
- Roast the squash for 30-40 minutes, until soft and just beginning to crisp up on the edges
5. Season the sauce COOK 1
- When you have used all the milk and the mixture has created a smooth sauce that has thickened slightly, season and add a pinch of nutmeg and just over half of the grated cheese (around 70g)
- Remove from the heat, and stir for one more minute until the cheese has melted and the sauce is smooth again
🤝 Cook 2 hands the saucepan to Cook 1.
6. Preheat the oven COOK 2
- Preheat the oven to 200°C/gas mark 6
7. Spread the sauce COOK 1
- In a baking dish, start with a spoonful or two of the cheese sauce, and spread it across the bottom, You only need a very thin layer to stop the pasta from sticking
- Add a layer of lasagne sheets, just breaking them up to fit your dish
🤝 Cook 2 hands the baking dish to Cook 1.
8. Make the pesto COOK 1
- While the squash is roasting, in a food processor, place the walnuts, garlic and spinach and blitz until a coarse paste is formed
- Add a couple of tablespoons of olive oil, and process again to combine, Set aside
9. Lower the oven COOK 2
- Turn the oven down to 190°C/gas mark 5
🤝 Cook 2 takes over at the oven.
10. Mash the squash COOK 2
- When the squash is cooked, transfer it to a bowl and mash coarsely with a fork
11. Layer the filling COOK 1
- Add half of the squash mixture and spread it around with a fork
- Add a layer of lasagne, half of the remaining cheese sauce, spreading it around to cover the lasagne sheets
- Add the remaining grated cheese, you should have about 50g left for this
- Add a little more black pepper on top
🤝 Cook 2 hands over the squash mixture.
12. Bake the lasagne COOK 1
- Bake the lasagne, uncovered, for about 45 minutes, or until the cheese is golden brown and the pasta is soft, If you find the cheese is browning too quickly, cover the dish with foil and continue to cook until the pasta is soft
13. Plate and serve BOTH
- Leave to stand for 5 minutes before cutting
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