Squash, cavolo nero and Stichelton lasagne

  • 4
  • 1 hour 30 minutes plus 2 hours resting the pasta dough
Not yet rated

This vegetarian lasagne of fudgy Delica squash, black cabbage (aka cavolo nero) and Stichelton blue cheese is a wonderful late autumnal pasta dish using the best of the season's produce. If you've not made fresh pasta before lasagne is a great place to start, and it's possible to roll it out using a rolling pin if you don't have a pasta machine at home. 

First published in 2021




Pasta dough

  • 200g of 00 flour
  • 2 eggs
  • 10ml of olive oil
  • 1 pinch of salt

Squash lasagne


  • Pasta machine
  • Food processor
  • Blender



Begin by making the pasta dough as it needs at least 2 hours to rest before rolling out. Mix the flour and salt together then make a well in the centre and crack the eggs in, followed by the olive oil. Use a fork to whisk together into a dough – you could also do this in a food processor. Kneed for 5 minutes until the dough is smooth and elastic, then cover with clingfilm and leave to rest for 2 hours

  • 200g of 00 flour
  • 1 pinch of salt
  • 2 eggs
  • 10ml of olive oil

Preheat an oven to 180ºC/gas mark 4. Quarter the pumpkins and scoop out the seeds. Place the wedges on a roasting tray then season with salt and drizzle with olive oil. Roast at for about an hour or until soft


Scoop the roasted pumpkin flesh into a blender and blitz to a smooth purée. Taste and season with salt


Once the pasta dough has rested, roll out then pass through a pasta machine once on each setting, going down each size from the widest to the thinnest until you have very thin pasta sheets


Set up a large pan of salted boiling water and cook the pasta sheets in batches for 2 minutes. Drain, place on a tray and coat with olive oil to prevent the sheets from sticking. Once cooled a little, cut the sheets into the size and shape of your baking dish

  • olive oil

Preheat an oven to 180ºC/gas mark 4


Trim the cavolo nero leaves from their stalks and roughly chop, then blanch in salted boiling water for 1 minute


Now layer up the lasagne. Start with a layer of the puréed squash, followed by some cabbage leaves, then a grating of Stichelton. Season with salt and pepper then repeat, layering 3 times and ending with cheese on top


Bake for 15–20 minutes until bubbling and golden brown. Serve with a side salad

Having grown up regularly visiting the family allotment with his mother, Lewis de Haas has gone on to become a chef whose food is driven by seasonal produce – something clear for all to see on his menu at London’s Crispin.

Get in touch

Please sign in or register to send a comment to Great British Chefs.