This Halloween lasagne is a great warming dish perfect for a chilly October evening. This delicious veggie version of a pasta favourite is bright, colourful, and oh-so-cheesy. The dark green spinach against the vibrant orange squash and tomatoes make this Halloween lasagne so eye catching. You could enlist the help of the kids to create the butternut squash decorations to adorn the top, for extra Halloween panache.
Ingredients
- 2 butternut squash, peeled and cubed (make sure to reserve a few rounds for the decoration)
- 2 x 400g tins chopped tomatoes
- 60g fresh basil, chopped
- 2tbsp olive oil
- 2 x 250g pack ricotta
- 2 free-range eggs
For the béchamel
- 100g butter
- 100g plain flour
- 750ml whole milk
- 200g finely grated Parmesan
- 400g spinach, washed and chopped
- 500g pack fresh lasagne sheets
- 50g finely grated Parmesan, to top
You will need
- A 25x30cm baking dish
WEIGHT CONVERTER
Method
- Heat the oven to 220C. Place the cubes of squash onto a baking tray, drizzle over the olive oil and roast for 30mins, until lightly browned. Remove from the oven and stir into the tomatoes, with the basil and 200ml water. Season and set aside.
- To make the cheese sauce; melt the butter in a saucepan over a low heat. Add the flour and whisk to make a roux. Add the milk, little by little, whisking continuously, until smooth and you have a thick sauce. Remove the pan from the heat, stir in spinach and 200g Parmesan until spinach wilts. In a separate bowl, combine the ricotta and eggs and once the sauce in the pan is cool mix this in.
- To assemble the lasagne, spread a third of the tomato and squash mixture over the base of the dish, then cover with a layer of lasagne sheets. Top this with a third of the béchamel, then repeat so you have three layers with béchamel on top. Sprinkle with the remaining Parmesan.
- Cut the reserved rounds of squash to resemble pumpkin shapes. Place on top of the lasagne and bake for 45 mins until golden on top.
Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.
-
Tomato, bean and basil pasta salad
This tomato, bean and basil pasta salad is a great alternative to sandwiches for lunch boxes and is also an excellent vegan buffet option if you’re hosting a party.
By Rose Fooks Published
-
Simple chorizo and tomato linguine with rocket
This simple chorizo and tomato linguine with rocket is the perfect family dinner. Swap the rocket for some steamed broccoli if it’s too spicy for your little ones.
By Rose Fooks Published
-
Vegetable Bolognese
This lovely, chunky vegetable Bolognese makes a perfect evening meal whether you're vegetarian or just trying to cut down on your meat consumption.
By Jessica Dady Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton and Prince William's exciting spring solo trip without the kids is historical for this reason – and we're pretty sure pasta devotee Prince George will be so jealous
The Prince and Princess of Wales are heading on an exciting spring solo trip without the kids
By Selina Maycock Published
-
What is TikTok pasta sieve hair? The 'curly hair' trend explained
Here's all you need to know before you rush to the kitchen to try it...
By Selina Maycock Published
-
This TikTok colander hack showing we've been using them wrong all along is dividing pasta fans
We've been draining pasta all wrong according to this TikTok colander hack...
By Emma Dooney Published