Butternut Squash, Sweet Potato and Chard Lasagne Bake
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- 700g mixed butternut squash and sweet potato – cut into cubes
- Olive oil
- 400g Swiss chard – finely shredded
- 2 tsp. caraway seeds
- 100ml sherry – Fino is good
- 2 tbsp. chopped parsley
- 2 tbsp. chopped dill
- 500g ricotta cheese
- 150g Italian style Vegetarian hard cheese
- 300g lasagne sheets
For the sauce
- 80g butter
- 80g plain flour
- 1 tsp. Mustard powder
- 600ml whole milk
- 300ml vegetable stock
For the topping
- 50g toasted hazelnuts
- 125g mozzarella – cut or torn
- Lay the butternut squash and sweet potato onto a Hard Anodised Baking Tray and drizzle with olive oil, then roast in the middle of the AGA roasting oven for 30 minutes until tender.
- Combine all of the sauce ingredients in the AGA Stainless Steel Sauce Pot. Bring up to a simmer whisking all the time, on the AGA boiling or simmering plate, until a smooth white sauce is formed. Season and put aside.
- Heat an AGA Cast Aluminium Sauté Pan on the simmering plate and add a tbsp of olive oil, add the chard and place a glass lid on top. Cook until soft and then add the caraway seeds.
- Remove the lid and pour in the sherry, cook for a minute before adding the parsley, dill, roasted vegetables, ricotta and hard cheese. Stir to combine and season.
- Remove from the heat and assemble the bake in the AGA Cast-Iron Buffet Casserole, starting with a layer of vegetable and cheese mixture followed by a layer of lasagne sheets. Repeat to form 5 layers. Pour over the white sauce and sprinkle over the toasted hazelnuts and mozzarella.
- Bake in the middle of the roasting oven or top of the baking oven for 30-40 minutes until the cheese is bubbling and the top is golden.
