This vegetarian twist on a classic lasagne, from Héloïse Brion’s beautiful new cookbook ‘Miss Maggie’s Kitchen’ is the perfect dish for Autumn
IMAGE: © CHRISTOPHE ROUÉ
In 2015, when pregnant with her second son, Héloïse Brion and her photographer husband Christophe Roué fell in love with and bought an old hunting lodge in Normandy, which they christened “Miss Maggie”. The house proved a turning point in Héloïse’s life and the following year she stepped away from her 15-year fashion career and self-published a recipe journal for family and friends, entitled “Miss Maggie’s Kitchen”.
Requests for the book kept growing and a website followed for people wanting a slice of the relaxed French entertaining that Héloïse had become known for. Not only does Héloïse have a talent for creating honest and delicious recipes, she creates beautiful table settings using foraged treasures and pretty vintage dishes. Her kitchen is to die for! “More than just making a meal to feed our bodies, cooking is an act of love performed for our family, friends and gusts, and this shines through in the food we serve,” says Héloïse.
Butternut Squash, Asparagus and Pea Lasagna
- Extra-virgin olive oil
- 1 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp finely chopped fresh sage leaves
- 2 yellow onions thinly sliced
- 1¾ cups (8¾ oz./250 g) fresh green peas
- 2 bunches thin asparagus ends trimmed, cut into pieces
- 1¼ cups (10½ oz./300 g) ricotta
- 12 oven-ready lasagna noodles no pre-cooking needed
- 1¼ cups (4¼ oz./120 g) grated Parmesan
- 3½ oz. (100 g) fresh arugula
- 2 balls burrata cheese about 8 oz./250 g each, cut into pieces
- Salt and freshly ground pepper
- Preheat the oven to 400°F (200°C/Gas Mark 6).
- Peel and cut the butternut squash into pieces and set on a rimmed baking sheet. Drizzle with a little olive oil and the honey, and sprinkle with the cinnamon, sage, and salt to taste. Toss to coat the squash and bake for 25 minutes, until the squash is tender and lightly caramelized around the edges.
- Meanwhile, cook the onions in a skillet with 1 tablespoon of olive oil and a pinch of salt over low heat until very soft. Remove from the heat.
- Bring a large pan of generously salted water to a boil, add the peas and asparagus, and blanch for 4 minutes. Plunge into a bowl of ice water and drain well.
- In a large bowl, combine the peas, asparagus, onions, and ricotta. Season with salt and pepper.
- Process the roasted butternut squash to a thin puree in a food processor or blender, adding a little water or milk if necessary. Taste for seasoning.
- Lower the oven temperature to 350°F (180°C/Gas Mark 4). Spread a thin layer of butternut squash puree across the base of a lasagna pan and cover with a layer of lasagna noodles. Top the pasta with a thin layer of the ricotta mixture, followed by another layer of butternut squash puree. Sprinkle with Parmesan and repeat with the remaining ingredients, ending with a layer of pasta topped with a thin layer of puree and Parmesan. Bake for 45–50 minutes.
- Just before serving, scatter the arugula and burrata over the lasagna and season with pepper.
Extracted from Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion (Flammarion, 2020).*
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