While staying with my sister-in-law this past week, I was able to pick up some new recipes and cooking tips from her kitchen. Always great! One evening she made a version of this lasagne. It was so delicious and satisfying that I could have probably eaten all of it! Thankfully, I did hold back a bit. The roasted squash gives this particular lasagne a really delicious flavour. I am pretty sure it is going to be a fall favourite of mine!
Roasted Squash and Zucchini Lasagne
1 Butternut squash, peeled and cut into cubes
2 Zucchini, halved lengthways and sliced into 1/2 inch slices
1 Red pepper, roughly chopped
1 Onion, roughly chopped
4-5 Cooking tomatoes, roughly chopped
4 Garlic cloves, crushed
3 tablespoons of olive oil, divided
2 Cups/225 grams of grated cheddar cheese
1 Ball of fresh mozzarella, cut into thin slices
Small bunch of fresh chopped parsley
Small bunch of fresh chopped basil
1 Teaspoon of dried oregano
2 Tablespoons of butter
3 Tablespoons of flour
2 Cups/480 ml of milk
Salt and pepper
About a dozen lasagne sheets
Preheat your oven to 350 degrees F. In a large roasting tin add the cubed squash, zucchini slices and drizzle with 1 tablespoon of olive oil and a dash of pepper. Roast for about 40 minutes turning about half way through.
While the vegetables are roasting, make your sauce. In a heavy bottomed saucepan set over a medium heat, add the butter. Once the butter has melted, add the flour all at once and whisk until a paste forms. Now gradually add your milk, whisking as you go. Once you have added in all the milk you should have a smooth and slightly thickened sauce.. Add the grated cheddar cheese, reserving about 1/3 cup for later. Whisk until it becomes a smooth and thick sauce. Season with salt and pepper, remove from heat and set aside.
In a large skillet add 2 tablespoons of olive oil and the garlic. Stir for a minute and add the peppers and onions. Cook over a medium heat for about 15 minutes or until they are quite soft. Add all the tomatoes with the parsley, basil and oregano. Cook over a medium heat for a further 15 to 20 minutes.
Cook your lasagne pasta according to package. Drain, rinse and set aside.
In a 6 x 14 inch oven proof dish, layer your lasagne. Start with a few tablespoons of the tomato mixture for the bottom. This is mostly so the lasagne doesn't stick to the bottom. Then layer your pasta, squash & zucchini, tomato mixture and cheese sauce. Repeat this until your dish is piled high . On the top make sure you pour over the remaining tomato mixture, sauce and then sprinkle over remaining cheddar cheese and top with the fresh mozzarella. Yes, lots of cheese!
Bake in a preheated 350 degrees F oven for about 40-50 minutes. Remove from oven and let stand for at least 15 to 20 minutes before cutting and serving. Honestly, delicious!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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