This pasta bake is a wholesome veggie dish that really hits the spot. You could try it with other roasted veg, but sweet root veg works best.
800–900 g pumpkin or butternut squash, unpeeled and chopped into 1-inch/2.5-cm chunks
50 g butter
50 g plain flour
650 ml whole milk
40 g grated Parmesan, plus extra to top
2 heads chicory, leaves separated and cut in half lengthwise
8–10 dried lasagne sheets
250 g ricotta cheese
20 g fresh basil
Salt and black pepper
SERVES 6
Preheat the oven to 425ºF (220ºC) Gas 7. Roast the pumpkin or squash until tender and lightly caramelized.
Melt the butter in a saucepan set over a medium heat and once sizzling, add the flour. Mix very well and cook for a couple minutes. Add a splash of milk and allow the milk to be absorbed before you add another splash. Continue this process until all the milk is used. Let the sauce cook and thicken for about 5 minutes, stirring constantly—it should end up with a custard-like thickness. Remove from the heat, add the Parmesan, stir to combine, then season well (make sure you taste it).
Scatter a layer of pumpkin on the base of a baking dish, followed by chicory, some dollops of ricotta, then a layer of lasagne sheets. Top with the white sauce and a scattering of basil. Repeat the layers, continuing until you’ve used up all the ingredients. Finish with a scattering of basil and a sprinkle of Parmesan. Bake for 40 minutes until tender, golden brown on top, and bubbling.
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