Jamie Oliver 5 Ingredients Roasted Squash Lasagne is made with butternut or onion squash, sage, chestnuts, fresh lasagne sheets, and Taleggio cheese. This tasty roasted squash lasagne recipe creates a hearty dinner that takes about 1 hour 45 minutes to prepare and can serve up to 4 people.
This Roasted Squash Lasagne Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- Chestnut1 butternut or onion squash (1.2kg)
- ½ a bunch of sage (10g)
- 180g vac-packed chestnuts
- 10 fresh lasagne sheets (250g)
- 200g Taleggio cheese
How To Make Roasted Squash Lasagne:
- Preheat the oven and roast the squash: Preheat your oven to 200°C. Slice the squash in half lengthways, scoop out, and discard the seeds. Rub the squash with salt, pepper, and olive oil. Place flesh-side up on a baking tray and roast for 1 hour or until tender.
- Prepare the sage and chestnuts: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the sage leaves and fry until crispy, then drain on kitchen paper. Toss the chestnuts in the same pan until golden and crisp. Set aside most of the chestnuts.
- Assemble the lasagne stacks: Lay the lasagne sheets flat. Scoop the roasted squash flesh onto the pasta sheets, crumble over most of the chestnuts, and tear over most of the Taleggio cheese. Stack and lightly press together 5 pasta sheets, then repeat with the remaining 5.
- Slice and arrange: Slice each stack length 3 strips. Place them sideways in a lightly oiled 20cm x 20cm baking dish. Pour 150ml of boiling water over the stacks. Crumble the remaining chestnuts and tear over the rest of the cheese.
- Bake the lasagne: Cover the dish with foil and bake for 30 minutes. Remove the foil halfway and bake until golden. In the last 5 minutes, top with the crispy sage leaves. For an extra touch, drizzle with extra virgin olive oil before serving.
Recipe Tips
- Make sure the squash is soft: When roasting the squash, it should be tender so you can easily spread it into the lasagne.
- Fry the sage leaves until crispy: Crispy sage adds a great flavor and texture to the dish, so don’t skip this step.
- Use fresh pasta sheets: Fresh lasagne sheets are better for this recipe as they give a softer texture and are easy to stack.
- Don’t press the lasagne too tight: When you stack the lasagne sheets, press them lightly so they cook evenly and have space for the filling.
- Cover the dish with foil first: Baking with foil helps cook the lasagne evenly and keeps it from drying out.
How To Store & Reheat Leftovers
Storing: Let the lasagne cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: To reheat, preheat your oven to 180°C (350°F). Cover the lasagne with foil to prevent it from drying out, and bake for about 20-25 minutes until heated through.
Freezing: To freeze, wrap the lasagne tightly in plastic wrap and then foil, or store it in a freezer-safe container. Freeze for up to 3 months.
Nutrition Facts
- Calories: 604 kcal
- Fat: 23.3g
- Saturated Fat: 10.2g
- Protein: 18.8g
- Carbohydrates: 81g
- Sugars: 14.2g
- Salt: 2.3g
- Fibre: 11.5g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Chestnut Carbonara
- Jamie Oliver 5 Ingredients Lemon Rocket Farfalle Pasta
- Jamie Oliver 5 Ingredients Greek Cypriot Pasta
- Jamie Oliver 5 Ingredients Hot Med Sarnie
Jamie Oliver 5 Ingredients Roasted Squash Lasagne
Description
Jamie Oliver 5 Ingredients Roasted Squash Lasagne is made with butternut or onion squash, sage, chestnuts, fresh lasagne sheets, and Taleggio cheese. This tasty roasted squash lasagne recipe creates a hearty dinner that takes about 1 hour 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven and roast the squash: Preheat your oven to 200°C. Slice the squash in half lengthways, scoop out, and discard the seeds. Rub the squash with salt, pepper, and olive oil. Place flesh-side up on a baking tray and roast for 1 hour or until tender.
- Prepare the sage and chestnuts: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the sage leaves and fry until crispy, then drain on kitchen paper. Toss the chestnuts in the same pan until golden and crisp. Set aside most of the chestnuts.
- Assemble the lasagne stacks: Lay the lasagne sheets flat. Scoop the roasted squash flesh onto the pasta sheets, crumble over most of the chestnuts, and tear over most of the Taleggio cheese. Stack and lightly press together 5 pasta sheets, then repeat with the remaining 5.
- Slice and arrange: Slice each stack length 3 strips. Place them sideways in a lightly oiled 20cm x 20cm baking dish. Pour 150ml of boiling water over the stacks. Crumble the remaining chestnuts and tear over the rest of the cheese.
- Bake the lasagne: Cover the dish with foil and bake for 30 minutes. Remove the foil halfway and bake until golden. In the last 5 minutes, top with the crispy sage leaves. For an extra touch, drizzle with extra virgin olive oil before serving.
Notes
- Make sure the squash is soft: When roasting the squash, it should be tender so you can easily spread it into the lasagne.
- Fry the sage leaves until crispy: Crispy sage adds a great flavor and texture to the dish, so don’t skip this step.
- Use fresh pasta sheets: Fresh lasagne sheets are better for this recipe as they give a softer texture and are easy to stack.
- Don’t press the lasagne too tight: When you stack the lasagne sheets, press them lightly so they cook evenly and have space for the filling.
- Cover the dish with foil first: Baking with foil helps cook the lasagne evenly and keeps it from drying out.