Roasted Squash Lasagna Flan
A comforting autumn twist on lasagna ... Roasted squash, creamy ricotta and Irish Yogurts Clonakilty Greek Style Yogurt, all tucked into pasta rolls with a rich tomato ragu and bubbling cheese. Find the recipe at irish-yogurts.ie and kevindundon.com. Save this one for a cosy dinner! #IrishYogurtsClonakilty #kevindundon #pp
Ingredients
For the filling
- 1 butternut squash peeled and diced
- 1 garlic clove crushed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp mixed herbs
- Salt and freshly ground black pepper
- 200 g ricotta cheese
- 4 tbsp irish yogurts Clonakilty Greek style yogurts
- 50 g Parmesan cheese finely grated
- 1 egg
For the sauce
- 1 tbsp olive oil
- 400 g minced beef
- 1 onion sliced
- 1 carrot chopped
- 2 garlic cloves chopped
- 600 ml tomato passata
- 1 tbsp tomato purée
- salt and pepper
To assemble
- 10 lasagna sheets or a few extra if needed
- 100 g mozzarella grated
- 40 g Parmesan cheese grated
Instructions
- Preheat the oven to 200°C.
- Place the halved butternut squash onto a baking tray. Add the garlic cloves, then drizzle with the olive oil and season with the smoked paprika, herb, salt and black pepper.
- Roast for 25–30 minutes, until tender and lightly caramelised. Leave to cool slightly and mash the roasted squash with a fork. Keep aside.
- Meanwhile, prepare the ragu.
- Heat the olive oil in a saucepan over a medium heat. Add the mince beef and sauté for 2 minutes until coloured. add the onion, carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the tomato passata, purée. Season with salt and black pepper and simmer gently for 15 minutes, covered with a lid over low heat.
- Then, Cook the lasagna sheets in salted boiling water until just tender according to the packet instructions. Drain and lay them flat on lightly oiled baking paper to prevent them sticking together. I have cut mine in half lengthways to fit better in my dish.
- In a bowl combine the ricotta, with the Greek style yogurt, Parmesan, mashed squash, egg and season well.
- Spread a thin layer of the filling over each lasagna sheet before rolling up tightly from one end.
- Spoon half of the ragu sauce into the base of a large oven safe dish.
- Stand each lasagna roll upright in the sauce, packing them closely together.
- Pour over the remaining tomato sauce before scattering over the mozzarella and Parmesan.
- Bake for 25–30 minutes until bubbling and golden.
- Leave to rest for 5 minutes before serving.
- Finish with extra grating of Parmesan.