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Open lasagne with roasted squash, crispy prosciutto and amaretti


Serves: 4
timePrep time: 35 mins
timeTotal time:
Open lasagne with roasted squash, crispy prosciutto and amaretti
Recipe photograph by Maja Smend

Open lasagne with roasted squash, crispy prosciutto and amaretti

Lasagne, but not as you know it. Twisted ribbons of pasta are layered with sweet squash and salty prosciutto, then finished with a rich sage butter and amaretti crumbs

Serves: 4
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
764Kcal
Fat
46gr
Saturates
19gr
Carbs
61gr
Sugars
13gr
Fibre
10gr
Protein
21gr
Salt
1.1gr

Ingredients

  • 1 large butternut squash (about 1kg), peeled and cut into 2cm chunks
  • 2 tbsp olive oil
  • 1 x 70g pack sliced prosciutto crudo
  • 1 echalion shallot, finely chopped
  • 2 garlic cloves, finely sliced
  • 400g baby leaf spinach
  • 2 tbsp full-fat crème fraîche
  • 100g unsalted butter
  • a handful of sage leaves
  • 1 x 250g pack fresh egg lasagne sheets
  • 50g toasted pine nuts
  • 2 amaretti biscuits, crumbled

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Toss the butternut squash with 1 tablespoon of oil in a large roasting tray. Season well and roast for 40 minutes, or until soft and just starting to caramelise. Turn the oven off but leave the squash in the oven to keep warm.
  2. Heat the remaining oil in a large frying pan. Tear the prosciutto into strips and fry for 2-3 minutes until crisp. Remove to a plate and keep in the warm oven. Add the shallot to the pan and cook for 5-6 minutes until soft. Add the garlic and cook for 1 minute. Add the spinach and leave to wilt. Season and keep warm.
  3. Put half of the squash in a mini food processor with the crème fraiche and 2 tablespoons of boiling water. Blitz to create a smooth purée, then season to taste. Keep warm.
  4. Melt the butter in a saucepan over a medium heat, add the sage leaves and cook for 3-4 minutes until the butter has turned a light brown and smells nutty. Season to taste.
  5. Put the lasagne sheets in a large baking dish and cover with boiling water. Leave for 2 minutes, then drain. Cut each sheet in half lengthways.
  6. To plate, intersperse the purée, wilted spinach, roasted squash, prosciutto and pine nuts with twists of lasagne sheets. To finish, drizzle over the sage butter and scatter with amaretti crumbs.

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