Prep 20 min
Cook 1 hr
Serves 6
Ingredients
500g dried lasagne
For the squash sauce
1 butternut squash (about 1kg), halved, deseeded and peeled, flesh chopped into 2½cm piecesVegetable oil1½ tsp sea salt1 tsp ground black pepper2 tsp smoked or sweet paprika1 garlic bulb1 red onion, peeled and chopped1 yellow, red or orange pepper, stalk, seeds and pith removed, cut into 1cm dice1 x 400g tin tomatoes200ml vegetable stock375g jarred red peppers, drained and roughly torn into strips
For the white sauce
500ml whole milk2 eggs3 garlic cloves, peeled and crushed200g feta, broken up into small pieces50g Italian hardcheese, such as parmesan or grana padano, grated, plus extra for the topping1 handful picked flat-leaf parsley, chopped
This lasagne is a twist on my mum’s version, which uses a ricotta…
