This Crown Prince and Chard Lasagna is a hearty and satisfying dish that celebrates the natural sweetness of squash and the earthy flavours of chard. Perfect for a cosy dinner, it layers caramelised Crown Prince squash seasoned with warming spices, tender chard, and a rich, creamy white sauce infused with nutmeg and Dijon mustard. Topped with golden parmesan and baked to perfection, this lasagna is a delightful twist on a classic, showcasing the best of seasonal, comforting ingredients. Serve it up for a special family meal or as a delicious vegetarian centrepiece.
Heat the oven to 200C. Season the squash with the star anise, cinnamon and salt and pepper. Tip the squash into a large roasting tin and drizzle with olive oil. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Remove the star anise and mash, leaving a few chunky bits for texture.
Meanwhile, make the white sauce. Melt the butter in a large saucepan, stir in the flour and cook off. Add the milk, stirring continuously to prevent lumps. Once you have incorporated all the milk stir in the cheese until melted. Season with nutmeg, pepper and mustard.
Wash the chard and chop any stalks off. Blanch the chard in boiling water for 1 minute then dunk it in iced water (cold water if you don’t have any ice). Drain in a colander and pat dry with a tea towel.
Layer up your lasagna in an oven proof dish. Pasta, white sauce, chard, squash. I always have white sauce as the top layer and finish of with some extra parmesan
Cook the lasagna at 180C for 45/55 minutes
Ingredients
Directions
Heat the oven to 200C. Season the squash with the star anise, cinnamon and salt and pepper. Tip the squash into a large roasting tin and drizzle with olive oil. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Remove the star anise and mash, leaving a few chunky bits for texture.
Meanwhile, make the white sauce. Melt the butter in a large saucepan, stir in the flour and cook off. Add the milk, stirring continuously to prevent lumps. Once you have incorporated all the milk stir in the cheese until melted. Season with nutmeg, pepper and mustard.
Wash the chard and chop any stalks off. Blanch the chard in boiling water for 1 minute then dunk it in iced water (cold water if you don’t have any ice). Drain in a colander and pat dry with a tea towel.
Layer up your lasagna in an oven proof dish. Pasta, white sauce, chard, squash. I always have white sauce as the top layer and finish of with some extra parmesan
Cook the lasagna at 180C for 45/55 minutes