Spinach, Ricotta & Butternut Squash Lasagne

Name: Spinach, Ricotta & Butternut Squash Lasagne
Total time: 6300 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 butternut squash; 3 cloves garlic; 500 g lasagne sheets; 100 g Parmesan; 250 g ricotta; 1 ball mozzarella; 400 g spinach; Bunch sage; Olive oil; Salt & pepper

Chris Jacobs @moustache

Manchester

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!

Chris Jacobs @moustache

Manchester

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!

Saved

Ingredients

1hr prep, 45min cook

4 servings

2butternut squash
3 clovesgarlic
500 glasagne sheets
100 gParmesan
250 gricotta
1ball mozzarella
400 gspinach
Bunchsage
Olive oil
Salt & pepper

Saved

Steps

1hr prep, 45min cook

1

Preheat oven to 180C.
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).
3

Meanwhile, finely chop garlic and fry in oil for 1 minute.
4

Add spinach and stir until it’s wilted.
5

Take off the heat. Add half of the ricotta and some sage. Stir well and set aside.
6

Once it’s finished cooking, purée half of the butternut squash. Add water to help mix.
7

In a large bowl mix the butternut squash chunks, purée and remaining ricotta.
8

Start to assemble the lasagne! Level 1: A layer of squash mix
9

Level 2: Lasagne strips, some spinach mix and Parmesan on top.
10

Level 3: Lasagne strips, squash mix.
11

Level 4: Lasagne strips, spinach mix, squash mix, mozzarella slices and Parmesan.
12

Drizzle some oil on top and then place in the oven for 45 minutes.
13

Enjoy!