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.
