Name: Squash, Goat’s Cheese and Wild Garlic Skillet Lasagne
Yield: Serves 4
Cuisine: British
Ingredients: 10 fresh or dried lasagne sheets; salt and freshly ground black pepper; 500 g spinach, cavolo nero, kale, chard or any other kind of garden greens; 1 large butternut squash; 1 recipe Béchamel Sauce; 125 g goat’s cheese; a knob of butter (optional); 3 tbsp oil plus a little more if using dried pasta or frying greens; 2 tbsp Peter Erskine’s Wild Garlic Pesto

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
Dinner
Main course
Summer
Vegetarian
London

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

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