Butternut squash & spinach lasagna

Name: Butternut squash & spinach lasagna
Yield: 4 people
Cuisine: British
Ingredients: 500 g frozen butternut squash chunks; 9 lasagne sheets; 250 g fresh spinach; 2 x 250 g ricotta; 400 g tin tomatoes; 1 red pepper, chopped; 1 onion finely chopped; Fresh or frozen sage; 2 garlic cloves crushed; Salt & pepper

Sarah Jacobs @cook_12419326

Altrincham

A veggie alternative to good old lasagna. The top layer is a bit crispy, if you prefer it soft then add mozzarella or a creamy sauce to the top

Sarah Jacobs @cook_12419326

Altrincham

A veggie alternative to good old lasagna. The top layer is a bit crispy, if you prefer it soft then add mozzarella or a creamy sauce to the top

Saved

Ingredients

4 people

500 gfrozen butternut squash chunks
9lasagne sheets
250 gfresh spinach
2x 250 g ricotta
400 gtin tomatoes
1red pepper, chopped
1onion finely chopped
Fresh or frozen sage
2garlic cloves crushed
Salt & pepper

Saved

Steps

1

Gather ingredients
2

Bake the butternut squash for 20 mins at 180 degrees
3

Whilst the squash is cooking, fry the garlic and onion
4

Add the red pepper, sage, salt & pepper
5

Add the tomatoes and butternut squash
6

Wilt the spinach in the microwave for 1 minute
7

Time to layer up: One layer of butternut squash mixture, one layer of spinach and ricotta then a lasagne sheet.
8

Add another butternut squash & ricotta layer (no spinach) then lasagna
9

Add a spinach layer then lasagne then cover with ricotta
10

Bake at 180 degrees for 50-60 minutes
11

Eat outside in the sunshine