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Butternut Squash, Asparagus and Pea Lasagna

Prep Time15 mins
Cook Time1 hr 20 mins
Course: Main Course
Keyword: asparagus, Butternut Squash, Lasagna
Author: Héloïse Brion

Ingredients

  • Extra-virgin olive oil
  • 1 tbsp honey
  • 1 tsp ground cinnamon
  • 1 tsp finely chopped fresh sage leaves
  • 2 yellow onions thinly sliced
  • cups (8¾ oz./250 g) fresh green peas
  • 2 bunches thin asparagus ends trimmed, cut into pieces
  • cups (10½ oz./300 g) ricotta
  • 12 oven-ready lasagna noodles no pre-cooking needed
  • cups (4¼ oz./120 g) grated Parmesan
  • oz. (100 g) fresh arugula
  • 2 balls burrata cheese about 8 oz./250 g each, cut into pieces
  • Salt and freshly ground pepper

Instructions

  • 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.