Squash, Goat’s Cheese and Wild Garlic Skillet Lasagne

Name: Squash, Goat’s Cheese and Wild Garlic Skillet Lasagne
Cuisine: Northern Europe
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 1 recipe Béchamel Sauce; 125 g goat’s cheese; 500 g spinach, cavolo nero, kale, chard or any other kind of garden greens; a knob of butter (optional); 500 g spinach, cavolo nero, kale, chard or any other kind of garden greens; 500 g spinach, cavolo nero, kale, chard or any other kind of garden greens; 1 large butternut squash; 3 tbsp oil plus a little more if using dried pasta or frying greens; 3 tbsp oil plus a little more if using dried pasta or frying greens; 10 fresh or dried lasagne sheets; 2 tbsp Peter Erskine’s Wild Garlic Pesto; 500 g spinach, cavolo nero, kale, chard or any other kind of garden greens; 10 fresh or dried lasagne sheets

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is a delicious vegetarian alternative to traditional lasagne and makes a wonderful hearty dinner. Serve with a green salad. For a lighter version, see my summer variation below. Of course, you could also make this in a large ovenproof dish.

Ingredients

1 large butternut squash
3 tbsp oil plus a little more if using dried pasta or frying greens
2

Europe
United Kingdom
London
Main course
Dinner
Vegetarian
Summer

Method

Preheat the oven to 200°C (180°C fan).

Peel the squash, halve it lengthways and scrape out the seeds. Slice it across into crescents about 2cm thick and toss them in the oil. Season with salt and pepper and cook on a baking tray for about 20 minutes until soft an