Introduction Do you find yourself longing for a comforting yet sophisticated dish that captures the essence of seasonal flavors? The problem is, many recipes either lack creativity or feel overly complicated. This can leave you feeling uninspired in the kitchen. Fortunately, Yotam Ottolenghi’s Butternut Squash Lasagna offers the perfect solution. Combining roasted butternut squash, creamy béchamel, aromatic spices, and a medley of cheeses, this recipe transforms lasagna into a vegetarian masterpiece. Read on to discover how to prepare, customize, and serve this delightful dish.
Why This Recipe Stands Out Ottolenghi’s Butternut Squash Lasagna is not your typical pasta bake. Its unique flavor profile comes from spices like cumin and coriander, paired with sweet butternut squash and the tangy richness of feta and Parmesan. Layers of tender pasta are interspersed with these bold ingredients, all topped with a luxurious béchamel sauce.
Butternut Squash Lasagna Ottolenghi Recipe
Ingredients
- For the Lasagna:
- 1 small butternut squash about 1 3/4 pounds, peeled, halved, deseeded, and sliced into 1/8-inch-thick pieces
- 8 ounces dried lasagna noodles broken into pieces
- 7 ounces baby spinach
- 1 cup fresh basil leaves torn
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan
- 2 tablespoons olive oil
- 1 tablespoon cumin seeds crushed
- 1 tablespoon coriander seeds crushed
- 10 garlic cloves minced
- 2 tablespoons tomato paste
- 1 jar 9 to 12 ounces roasted red peppers, drained
- 2 teaspoons Aleppo chili flakes
- 1 teaspoon light brown sugar
- Fine sea salt and freshly ground black pepper
- For the Béchamel Sauce:
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 cup grated Parmesan
- 2 garlic cloves minced
- Pinch of salt
Instructions
- Preheat the Oven: Heat your oven to 400°F. Grease a 9-inch springform pan and line with parchment paper, ensuring the edges overhang.
- Prepare the Squash: Use a mandoline to slice the butternut squash into thin, uniform pieces for even cooking.
- Make the Sauce: In a small frying pan, heat olive oil over medium heat. Sauté garlic until fragrant (about 1 minute). Stir in tomato paste, cumin, coriander, and chili flakes, cooking for another minute. Transfer to a blender with roasted red peppers, sugar, salt, and pepper. Blend until smooth.
- Combine Ingredients: In a large bowl, toss the squash slices, broken lasagna noodles, spinach, basil, feta, Parmesan, and red pepper sauce. Mix thoroughly to coat.
- Assemble the Lasagna: Layer the mixture into the prepared springform pan, pressing firmly after each layer. Wrap the top tightly with aluminum foil.
- Bake the Lasagna: Place the pan on a baking sheet and bake for 1 hour. Meanwhile, prepare the béchamel sauce.
- Prepare the Béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking constantly until smooth. Add Parmesan and garlic, stirring until thickened.
- Final Bake: Remove foil from the lasagna. Spread the béchamel evenly on top. Increase oven temperature to 450°F and bake for another 15 to 20 minutes until golden brown.
- Cool and Serve: Allow the lasagna to cool for at least 15 minutes before removing it from the pan. Slice and serve warm or at room temperature.
Tips for Success
- Slice Uniformly: Use a mandoline for evenly sliced squash, ensuring consistent cooking.
- Layer Tightly: Pressing the ingredients firmly in the pan prevents air pockets and ensures the lasagna holds its shape.
- Customize the Cheese: While feta and Parmesan are recommended, you can experiment with ricotta or Gruyère for a creamier texture.
- Make Ahead: The lasagna can be assembled and refrigerated up to 24 hours before baking. Add 10-15 minutes to the initial bake time if chilled.
Serving Suggestions
- Pair with a Salad: A crisp, citrusy arugula salad complements the richness of the lasagna.
- Serve Warm or Cold: This lasagna tastes equally delightful hot out of the oven or as a chilled picnic dish.
- Wine Pairing: Opt for a medium-bodied white wine like Chardonnay or a light red such as Pinot Noir.
Why You Should Try It This Butternut Squash Lasagna is more than a dish; it’s an experience. Perfect for holiday gatherings, casual dinners, or meal prep, it’s a versatile recipe that brings Ottolenghi’s signature flavors to your table. With its combination of textures, colors, and aromas, it’s guaranteed to impress.