Equipment
Ingredients
Vegetable Layers
- 600 g butternut squash, peeled, deseeded, and sliced 5mm thick
- 400 g sweet potato, peeled and sliced 5mm thick
- 30 ml olive oil
- 250 g spinach, fresh, tough stems removed
- 3 garlic, minced
Ricotta Sauce
- 500 g whole milk ricotta cheese
- 100 ml whole milk
- 50 g parmesan cheese, finely grated
- 1 egg
- 15 g fresh basil, finely chopped
- 6 g salt
- 2 g black pepper, freshly ground
- 1 g ground nutmeg
Pasta and Cheese Layer
- 250 g oven-ready lasagne sheets
- 150 g mozzarella cheese, shredded
Parmesan Breadcrumb Topping
- 50 g panko breadcrumbs
- 30 g parmesan cheese, grated
- 30 g unsalted butter, melted
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a roasting pan with parchment paper or lightly grease it.
Toss the sliced butternut squash and sweet potato with 20ml of olive oil, a pinch of salt, and pepper. Spread in an even layer on the roasting pan and roast for 25 minutes until tender and lightly caramelized. Remove from the oven and reduce the temperature to 190°C/375°F.
Heat the remaining 10ml of olive oil in a large skillet over medium heat. Sauté the minced garlic for 1 minute until fragrant. Add the fresh spinach and cook until completely wilted. Transfer the spinach to a sieve and press out as much liquid as possible.
In a mixing bowl, combine the ricotta cheese, milk, 50g of grated parmesan, egg, chopped basil, salt, pepper, and nutmeg. Stir until evenly mixed and completely smooth.
Spread a thin layer of the ricotta sauce in the bottom of a 9x13 inch baking dish. Arrange a slightly overlapping layer of lasagne sheets. Spread one third of the remaining ricotta sauce over the pasta, followed by half of the roasted squash and sweet potato, and half of the wilted spinach. Repeat this entire sequence once more.
Top with a final layer of lasagne sheets. Spread the last portion of the ricotta sauce over the top to completely cover the pasta, then sprinkle evenly with the shredded mozzarella.
Cover the baking dish tightly with aluminum foil. Bake at 190°C/375°F for 30 minutes.
While the lasagne bakes, mix the panko breadcrumbs, 30g of parmesan cheese, and melted butter in a small bowl until the breadcrumbs are evenly moistened.
Remove the foil from the baking dish. Evenly scatter the breadcrumb mixture over the melted mozzarella. Return to the oven uncovered and bake for an additional 15 minutes.
Remove the lasagne from the oven and let it rest for 15 minutes before slicing and serving.
Chef's Notes
- Slicing the sweet potato and squash to a uniform 5mm thickness ensures they cook evenly and create beautiful, distinct layers when the lasagne is cut.
- If using no-boil lasagne sheets, they require enough moisture from the surrounding sauces to cook properly. The milk added to the ricotta helps provide this essential hydration.
- For a more complex flavor profile, add a pinch of smoked paprika or fresh sage to the roasting vegetables.
- Pressing the cooked spinach in a fine-mesh sieve with the back of a spoon is the most effective way to extract its water without making a mess.
Storage
Refrigerator: 4 days — Store tightly covered or in airtight containers.
Freezer: 3 months — Freeze unbaked or baked. If freezing baked, cool completely first.
Reheating: Reheat covered with foil in a 175°C/350°F oven for 25 minutes, or microwave individual portions until heated through.
