Recipe: Broccoli Rabe & Squash Vegetable Lasagne

It looks delicious!

If you're looking for a meat free weekend treat, AVOCA’s Broccoli Rabe & Squash Vegetable Lasagne is the perfect dish to enjoy on a cold winter's evening. This comforting dish uses seasonal ingredients and is the perfect balance of butternut squash sweetness with bitter broccoli rabe and a creamy sauce. Ingredients: (Serves 6-8 people) 1 kg broccoli rabe or Tenderstem Broccoli, roughly chopped 2 large Butternut Squash, peeled, seeded & sliced thickly lengthwise, roasted in the oven, with olive oil, salt & pepper until tender 4 tbsp. Olive oil 500 grams fresh egg lasagne pasta sheets 800 ml béchamel sauce 250 grams Ricotta Cheese 125 grams Parmesan Cheese + 50 grams for the top 1 Lemon, zested 4 fresh Sage sprigs, leaves removed & chopped A pinch crushed chilli flake, more if you like it spicy 15 grams Sea salt 5 grams freshly ground black pepper To Make: Preheat oven to 170°C/350°F/4 In a medium sized pan sautée the broccoli, olive oil & garlic together until tender. Season & set aside. Mix ricotta, parmesan cheese, lemon zest, sage, chilli flake, salt & pepper in a medium bowl & set aside. In a large oven proof baking dish, start the layering of the lasagne. Spread ¼ of the béchamel on the bottom of the dish, top with lasagne sheets, broccoli, squash & ricotta cheese mixture. Repeat the process twice more, finishing with a pasta sheet & topped with the rest of the béchamel. Scatter the extra parmesan over. Bake the lasagne for 55-70 minutes until golden & bubbly. Let stand at least 20 minutes before serving.