Winter Squash, Spinach & Feta Lasagne with a Broccoli Side

by Julie Gibbons on March 9, 2011

Squash, Spinach & Feta Lasagne with A Broccoli Side

A beautiful lasagne dish. Sure it takes time – to roast the squash and make the tomato sauce before assembly – but it’s worth it. Too vegetably for the teenager, I make him a standard Qourn mince lasagne, using passata for the tomato sauce and a quick bechamel with soya milk. Two lasagnes in one session, but we do get leftover lunch the next day (when they taste even better).

I sometimes add pan fried mushrooms to the squash layers to ‘beef’ it up a little. Depends on what’s in the vegbox!

serves 4

1 organic squash (I used a winter squash, but also works well with a butternut squash)
Good drizzle organic olive oil & sea salt
1 organic onion, chopped
400g can organic tomatoes
1 crushed organic garlic clove
1 stick organic celery finely chopped
1 peeled & chopped organic carrot
Handful fresh thyme leaves (or dried herbs as you prefer)
1 bay leaf
9 dried organic lasagne sheets
1 pack feta cheese, roughly cubed
150g organic spinach leaves, roughly chopped
50g grated organic mature cheddar
75g organic creme fraiche
plenty of freshly ground sea salt & black pepper to taste
1 head organic broccoli
Dijon mustard salad dressing

  1. Heat your oven to 170 Celcius and roast your peeled and cubed squash, sprinkled with salt, for about 30 minutes in the oil.  Be careful you don’t burn the squash – I have a tendency to leave until it’s a wee bit too brown.
  2. Make your tomato sauce. I usually make an easy one by gently frying the crushed garlic, onions, herbs, carrot and celery for ten minutes until soft, before adding in a can of chopped tomatoes. leave it bubbling for 20 minutes or so to develop flavour. (You can add in some veggie stock to increase the volume if it’s decreasing too fast)
  3. Rinse the spinach leaves thoroughly, before adding them to a lidded saucepan with the water still on the leaves, and place on a very low heat. Lid on, and stir the leaves until wilted. Stay with them to make sure they don’t burn.
  4. Now it’s time for assembly. I choose one layer of tomato sauce, followed by a layer of lasagne sheets, then dot about the squash, spinach and the cubed feta before covering in another layer of tomato sauce, then repeat and finally spread the third and last layer of pasta with creme fraiche and sprinkle with the grated cheese.
  5. Bake for about 30-45 minutes at 170 Celcius until nicely coloured on top.
  6. The obligatory broccoli is steamed meanwhile and served with a quick Dijon mustard, lemon juice & olive oil dressing (with a wee touch of sugar).

Previous post:

Next post: