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butternut squash lasagna ottolenghi

Butternut Squash Lasagna Ottolenghi Recipe

Serves: 6 to 8
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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.