Equipment
Ingredients
Roasted Vegetables
- 600 g butternut squash, peeled, deseeded, and diced into 1.5cm cubes
- 400 g sweet potato, peeled and diced into 1.5cm cubes
- 30 ml olive oil
- 2 g dried sage
- 2 g dried thyme
- 5 g fine sea salt
- 2 g black pepper, freshly cracked
Spinach Layer
- 300 g fresh spinach, washed and tough stems removed
- 2 garlic, minced
- 15 ml olive oil
Ricotta Cream Sauce
- 500 g whole milk ricotta cheese
- 200 ml heavy cream
- 2 eggs, room temperature
- 1 g ground nutmeg
- 4 g fine sea salt
- 50 g parmesan cheese, finely grated
- 300 g low-moisture mozzarella cheese, shredded
Pasta and Topping
- 250 g lasagne sheets
- 50 g panko breadcrumbs
- 30 g parmesan cheese, finely grated
- 30 g unsalted butter, melted
Nutrition (per serving)
Method
Preheat the oven to 200 C / 400 F and arrange a rack in the middle position.
Toss the diced butternut squash and sweet potato with olive oil, dried sage, dried thyme, salt, and black pepper. Spread out evenly on a large roasting pan and roast for 25 minutes until tender and caramelized at the edges. Remove and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and saute for 30 seconds until fragrant. Add the fresh spinach in batches, tossing until completely wilted. Drain the spinach thoroughly to remove excess moisture.
In a mixing bowl, vigorously whisk together the ricotta cheese, heavy cream, eggs, nutmeg, salt, and 50g of grated parmesan cheese until completely smooth and homogeneous.
In a small separate bowl, toss the panko breadcrumbs, the remaining 30g of grated parmesan, and melted butter until the mixture resembles coarse, wet sand.
Lower the oven temperature to 190 C / 375 F. Begin assembling the lasagne in a 9x13 inch baking dish: spread a thin layer of the ricotta mixture on the bottom. Top with a single layer of lasagne sheets. Spread half of the roasted vegetables, half of the drained spinach, and a generous layer of ricotta sauce. Sprinkle with a third of the shredded mozzarella. Repeat this layering process once more. Top with a final layer of lasagne sheets, the remaining ricotta sauce, and the remaining mozzarella.
Sprinkle the prepared parmesan breadcrumb mixture evenly over the top of the assembled lasagne.
Cover the baking dish tightly with aluminum foil. Bake at 190 C / 375 F for 30 minutes. Remove the foil and bake for an additional 15 minutes to crisp the topping.
Remove the lasagne from the oven and let it rest undisturbed for 15 minutes before slicing.
Chef's Notes
- Dicing the root vegetables uniformly is essential so they roast at the exact same rate. Uneven cuts lead to a mushy and crunchy mixed texture.
- Substituting heavy cream for whole milk in the ricotta layer adds a luxurious mouthfeel that perfectly balances the earthy, sweet vegetables.
- No-boil lasagne noodles absorb moisture from the surrounding sauces as they bake. If using traditional noodles, boil them until just al dente, cool them in water, and pat them dry before layering.
- To ensure crisp breadcrumbs, wait to mix the panko and melted butter until just before topping. Preparing it too far in advance can result in a soggy crust.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 3 months — Freeze unbaked or baked. If freezing baked, cool completely first. Thaw overnight in the refrigerator before reheating.
Reheating: Cover tightly with foil and bake at 175 C for 25 to 30 minutes until heated through and bubbling at the edges.
