Layers of roasted squash, wilted chard and creamy béchamel.
Serves 4 | Preparation: 30 minutes | Cooking: 80 minutes | Total: 120 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
800 g butternut squash, peeled and cubed
300 g chard or spinach, stems trimmed
250 g lasagne sheets
50 g butter
50 g plain flour
600 ml milk
100 g grated Parmesan or hard cheese
100 g grated vegetarian hard cheese (traditional Parmesan is not vegetarian)
2 tbsp olive oil
1 tsp salt
¼ tsp ground nutmeg
Method
Heat the oven to 200°C. Toss the squash with the oil and half the salt, roast until soft and lightly browned, about 30 minutes, then roughly mash a third of it.
Wilt the chard in a dry pan for about 5 minutes, cool, squeeze out the water and chop.
Melt the butter, stir in the flour for a minute, then whisk in the milk gradually. Simmer for 8 minutes until thick, then add the nutmeg, remaining salt and half the vegetarian hard cheese.
Lower the oven to 180°C. In a dish, layer sauce, pasta, squash and chard, repeating, and finish with sauce, mozzarella and the remaining vegetarian hard cheese.
Cover with foil and bake, then uncover and bake until bubbling and golden, about 45 minutes in total. Rest for 10 minutes before cutting.
Variations and substitutions
Any pumpkin works in place of butternut.
For a vegetarian dish, choose cheese labelled suitable for vegetarians and check any other packaged ingredients.
Homegrown and seasonal produce
Storage squash and overwintered chard make a useful combination. Remove tough chard stalks and roast watery squash until its edges dry and colour.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
