1 hr 20 mins
This veggie main course can be put together a day ahead and left in the fidge, ready to cook at a moment's notice. This bake can be frozen before the final cooking.
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- 1Heat the oven to 425°F Toss the squash together with the olive oil in a roasting tin.
- 2Roast the squash for 30 mins until soft and golden.
- 3While the squash is roasting, mix the creme fraiche with half the parmesan and set aside.
- 4When the squash is ready, leave to cool slightly, then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and the remaining parmesan and fold through the squash with some seasoning, trying not to break it up too much.
- 5Assemble the bake by spreading a little of the creme fraiche mix over a gratin dish. Then lay some of the lasagna sheets over and splodge some of the ricotta and squash mix over the pasta with more creme fraiche. Use all the ricotta mix to fill the bake, but make sure you keep some creme fraiche for the top.
- 6Finally spread the creme fraiche over the top layer of lasagna and scatter with the whole sage leaves.
- 7The bake can now be frozen; defrost thoroughly before cooking.
- 8Bake for 25 mins until bubbling and golden.
- 9Serve cut into squares.
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Nutritional Facts for Squash, Ricotta and Sage Pasta Bake
Serving Size: 1 (127 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 293.9
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 14.8 g
- Cholesterol 83.5 mg
- Sodium 194.7 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 0.3 g
- Sugars 0.9 g
- Protein 9.4 g
The following items or measurements are not included:
fresh lasagna noodles