Again, no arsing about with multiple sauces with this hearty, robust lasagne. Seasonal comfort food at it’s very best.
1 hr | serves 4 | easy as
1/2 coquina or butternut squash ½, peeled and chunked
2 cloves garlic, sliced
260g kale, stalks chopped and leaves finely shredded
50g pine nuts, toasted
3 tbsp parmesan, grana padano or veggie alternative
6 sheets lasagne
75ml single cream
Heat the oven to 190C/fan 170C/gas 5.
Spread 1tbsp of yer mascarpone over the base of your baking dish and lay two lasagne sheets on top – don’t you just love a recipe that starts off with such a simple instruction!
Get ye squash in a decent sized frying pan with some olive oil and plenty of salt and pepper and cook gently, stirring often, for 15 minutes until the squash is tender. Stir through the kale and cook for a further 3-4 minutes, stirring it once or twice until it wilts and any liquid has evaporated. Show the garlic the heat, and add the rest of mascarpone and the pine nuts and fold everything together.
Lay on half the squash mixture followed by 2 more lasagne sheets followed by the remaining squash mixture and lasagne sheets. Pour the cream over, making sure all the pasta is covered, and sprinkle the parmesan on top. Bake for 20-30 minutes til the filling bubbling up around the edges.
Give it a final flurry of grated parmesan and off ya go.
An amalgamation of recipes going on here – B/n squash, spinach and mascarpone lasagne from Olive magazine and B/n and kale lasagna from Vanilla and Bean – they roast and mash the squash for a smooth not chunky mix.