Butternut & Wild Garlic Lasagne

This is a variation on a Jamie Oliver recipe from the Superfood book, which is sure to be fabulous (super squash lasagne, spinach, cottage cheese and seeds) . This humble creation is due to the  necessity to use up cupboard, fridge and freezer contents.  Serves 2 very hungry people as a main dish.

0.5      Butternut squash (approx 600g)
1tsp    Ground Coriander
2         Garlic Cloves, peeled and finely sliced
0.5      Chili, finely sliced, pith and seeds removed
1tbs    Balsamic Vinegar
1          Tomatoes, can of
80g     Wild Garlic Leaves, roughly sliced
20g     Parmesan, grated
85g     Lasagne sheets (5)
65g     Feta Cheese, crumbled
1tbs    Sunflower Seeds
1          Rosemary Sprig
Olive Oil


1.   Prepare the butternut.
Preheat the oven to 180C
Rub a roasting tray with a little oil, or line with greaseproof paper. Halve lengthwise the butternut, deseed and slice 1cm thick. Leave the skin on. Layer on the tray, sprinkle with coriander, salt and pepper and bake for 50mins until golden. You can do this in advance the day before.

2.   Make the tomato sauce.
Fry in a little oil until golden, add the balsamic and tomatoes and about 200ml water. Simmer for 15-20 mins until thickened up a little. Taste and season.

3.   Build the lasagne.
I used a 12cmx20cm dish. Spread a third of the sauce on the bottom, cover with a third of the wild garlic, then a third of the squash and a small sprinkling of Parmesan, then a layer of lasagne sheets. Repeat twice more, finishing with the lasagne sheets.

Top with the crumbled feta, mashed with a little milk/yoghurt if you wish. Then top with the remaining Parmesan and sunflower seeds. Finely chop up the rosemary and mix with a tiny bit of oil and this is the final topping.

4.   Cook.
Bake at the bottom of the oven for 45min at 180C.
Jamie suggests serving with a lemon dressed green salad. We served it with meat, but it is filling on its own.    Substitute spinach for wild garlic if prefered.

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