Squash, ricotta & sage pasta bake

Name: Squash, ricotta & sage pasta bake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 squash, weighing about 1kg, chopped into chunks; 2 Tbsps olive oil; 200 milliliters crème fraîche; 50 grams parmesan, finely grated; 250 grams ricotta; 1 small bunch sage leaves, half chopped, half left whole; 12 sheets fresh lasagne

Squash, ricotta & sage pasta bake takes around 1 hour and 20 minutes from beginning to end. One portion of this dish contains roughly 17g of protein, 20g of fat, and a total of 477 calories. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. This recipe is typical of Mediterranean cuisine. A mixture of ricotta, sage leaves, crème fraîche, and a handful of other ingredients are all it takes to make this recipe so flavorful. Butternut Squash, Ricotta, and Sage Crostini, Spaghetti Squash With Ricotta, Sage, And Pine Nuts, and Healthy & Delicious: Spaghetti Squash with Ricotta, Sage, and Pine Nuts are very similar to this recipe.

Instructions

Heat the oven to 220C/fan 200C/gas

Equipment you will use

Oven

Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the crme frache with half the Parmesan, then set aside.

Ingredients you will need

Olive Oil

Parmesan

Squash

When squash is ready, leave to cool slightly, then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning, trying not to break it up too much.

Ingredients you will need

Seasoning

Parmesan

Ricotta Cheese

Squash

Sage

Equipment you will use

Bowl

Assemble the bake by spreading a little of the crme frache mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more crme frache. Use all the ricotta mix to fill the bake, but make sure you keep some crme frache for the top. Finally, spread the crme frache over the top layer of lasagne, then scatter with the whole sage leaves. The bake can now be frozen; defrost thoroughly before cooking.

Ingredients you will need

Lasagne Noodles

Sage

Ricotta Cheese

Spread

Squash

Pasta

Equipment you will use

Oven

Bake for 25 mins until bubbling and golden, then serve cut into squares.

Equipment you will use

Oven

Equipment

Oven

Bowl

Ingredients

Servings:

squash, weighing about 1kg, chopped into chunks 2Tbsps

olive oil 200milliliters

crème fraîche 50grams

parmesan, finely grated 250grams

ricotta 1small bunch

sage leaves, half chopped, half left whole 12sheets

fresh lasagne

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.