14/10/2026
Butternut Squash Lasagna 🍠🍝
Ingredients:
• 1 medium butternut pumpkin (1–1.3kg), halved & seeded
• 2 tsp MasterFoods Mild Chicken Seasoning
• 2 Tbsp cooking oil
• 1 tsp salt
• ½ tsp black pepper
• 1 cup cottage cheese
• ½ cup vegetable broth
• 1 cup onion
• 3 garlic cloves, minced
• 220g white mushrooms, finely chopped
• 4 cups kale, chopped
• 4 Tbsp butter
• 10 fresh sage leaves
• ¼ cup plain flour
• 3 cups whole milk
• ½ cup Parmesan, grated
• 9–10 oven-ready lasagna sheets
• 4 cups mozzarella, shredded
Method:
Preheat oven to 200°C. Brush cut sides of pumpkin with oil and season with ½ tsp salt, ¼ tsp pepper & 1 tsp chicken seasoning. Place cut-side down on a lined tray and roast 40–50 mins until tender.
Sauté onion, garlic & mushrooms for 8–10 mins. Add kale and cook until wilted. Season with remaining ½ tsp salt & ¼ tsp pepper. Set aside.
Scoop cooked pumpkin into a blender/food processor with cottage cheese & vegetable broth. Blend until smooth.
Melt butter over medium heat. Add sage and swirl as butter foams and turns golden brown with a nutty aroma. Remove from heat, cool briefly, then transfer sage to paper towel.
Return butter to medium heat. Whisk in flour for 1 min. Gradually add milk, whisking constantly. Bring to a gentle simmer and whisk 5–6 mins until thickened. Stir in Parmesan & remaining 1 tsp chicken seasoning. Season to taste and keep warm.
Lightly grease a 9×13-inch baking dish. Spread a thin layer of béchamel on the base, then layer: lasagna sheets → pumpkin purée → mushroom/kale mixture → béchamel → mozzarella. Repeat. Finish with lasagna sheets, béchamel & mozzarella.
Cover with foil and bake at 190°C for 30 mins. Remove foil and bake another 10–15 mins until golden and bubbly.
Credit: Budget Bytes
