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Butternut and Sage Lasagna Gratin
Notes
I like to use chicken stock or bone broth here, but you could use veg stock or water to keep it vegetarian, and plant-based cream and cheese to keep it vegan.
Serves
4
Ingredients
1/2 large butternut squash, peeled and seeds scooped out (1 lb / 500g)
14 ounces (400g) sweet, ripe cherry tomatoes, such as Datterini, halved
4 cloves garlic, finely grated or crushed
1 tbsp tomato paste (about 16g)
2 3/4 tsp fine salt (about 16g)
1/4 cup fresh sage leaves, roughly chopped (5g), plus 10 extra leaves for serving (about 2g)
6 tbsp olive oil (about 81g), plus more for finishing
Freshly ground black pepper, to taste
1 cup heavy cream (220g), plus 2 tbsp for serving (about 30g)
2 cups finely grated Parmesan (80g), plus more for serving
3/4 tsp freshly grated nutmeg (about 2g)
8 ounces dried lasagne sheets (250–300g), about 10 long sheets
1 2/3 cups chicken stock, or veg stock/water (400g)
Flaky salt, for finishing
Instructions
Preheat the oven to 450°F (220°C fan / 240°C).
Using a mandoline or a sharp knife, very thinly slice the butternut into half-moons 1/8-inch (4mm) thick, then halve again.
In a large bowl, mix together the butternut, halved tomatoes, garlic, tomato paste, fine salt, chopped sage, 4 tablespoons of the oil (about 54g), and plenty of black pepper. This is easiest with your hands. Set aside.
In a separate bowl, mix the cream, Parmesan, and nutmeg together. Set half of this mixture aside to use later (about 80g, as written in the original recipe).
Cover the bottom of a 12 x 9-inch (30 x 23cm) baking dish with a layer of lasagne sheets, then add a layer of the butternut mixture, spread out. Spoon on some of the cream mixture, then continue layering in the same way until you’ve run out of pasta, butternut, and cream.
Pour the stock or water evenly over everything, then cover tightly with foil and bake for 50 minutes.
Remove from the oven and discard the foil. Spoon on the reserved cream mixture and return the dish, uncovered, to the oven for 10 minutes.
In a small bowl, mix the remaining 2 tablespoons of oil (about 27g) with the remaining 10 sage leaves. Spoon the leaves and oil over the lasagne and return it to the oven for a final 5–6 minutes, or until the sage leaves are bright green and crisp and the lasagne is golden brown.
Let rest for 10 minutes, then finish with the 2 tablespoons of cream (about 30g), a good drizzle of oil, and plenty of grated Parmesan, flaky salt, and black pepper.
Make Ahead
Assemble up to a day ahead. Keep in the fridge and bring back to room temperature before baking.
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