Butternut Squash, Asparagus, and Pea Lasagna

Butternut Squash, Asparagus, and Pea Lasagna

Serves 6–8

Active Time: 15 minutes

Cooking Time: 1 hour 20 minutes

Ingredients

• ¹/₂ butternut squash (or pumpkin)
• Extra-virgin olive oil
• 1 tbsp honey
• 1 tsp ground cinnamon
• 1 tsp finely chopped fresh sage leaves
• 2 yellow onions, thinly sliced
• 1 ³/₄ cups (8 ³/₄ oz./250 g) fresh green peas
• 2 bunches thin asparagus, ends trimmed, cut into pieces
• 1 ¹/₄ cups (10 ¹/₂ oz./300 g) ricotta
• 12 oven-ready lasagna noodles (no pre-cooking needed)
• 1 ¹/₄ cups (4 ¹/₄  oz./120 g) grated Parmesan
• 3 ¹/₂ oz. (100 g) fresh arugula
• 2 balls burrata cheese (about 8 oz./250 g each), cut into pieces
• Salt and freshly ground pepper

Instructions

1 | Preheat the oven to 400 degrees F (200 degrees C/Gas Mark 6).

2 | Peel and cut the butternut squash into pieces and set on a rimmed baking sheet. Drizzle with a little olive oil and the honey, and sprinkle with the cinnamon, sage, and salt to taste. Toss to coat the squash and bake for 25 minutes, until the squash is tender and lightly caramelized around the edges.

3 | Meanwhile, cook the onions in a skillet with 1 tablespoon of olive oil and a pinch of salt over low heat until very soft. Remove from the heat.

4 | Bring a large pan of generously salted water to a boil, add the peas and asparagus, and blanch for 4 minutes. Plunge into a bowl of ice water and drain well.

5 | In a large bowl, combine the peas, asparagus, onions, and ricotta. Season with salt and pepper.

6 | Process the roasted butternut squash to a thin puree in a food processor or blender, adding a little water or milk if necessary. Taste for seasoning.