Spinach, Ricotta & Butternut Squash Lasagne
A veggie twist on a classic for the perfect drizzly weekend comfort food. ☔️ You will need a food processor, deep oven dish and a huge appetite!
Ingredients
Cooking Instructions
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1
Preheat oven to 180C.
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2
Cut both butternut squash in half and remove the seeds. Chop into small cubes. Cover with oil and put it the oven for 30 minutes (or until soft).
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3
Meanwhile, finely chop garlic and fry in oil for 1 minute.
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4
Add spinach and stir until it’s wilted.
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5
Take off the heat. Add half of the ricotta and some sage. Stir well and set aside.
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6
Once it’s finished cooking, purée half of the butternut squash. Add water to help mix.
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7
In a large bowl mix the butternut squash chunks, purée and remaining ricotta.
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8
Start to assemble the lasagne! Level 1: A layer of squash mix
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9
Level 2: Lasagne strips, some spinach mix and Parmesan on top.
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10
Level 3: Lasagne strips, squash mix.
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11
Level 4: Lasagne strips, spinach mix, squash mix, mozzarella slices and Parmesan.
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12
Drizzle some oil on top and then place in the oven for 45 minutes.
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13
Enjoy!
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