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Squash & Spinach Lasagne

Squash & Spinach Lasagne

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If you fancy a meat-free supper this week then try this delicious filling vegetarian lasagne. Serve with a crisp green salad and crusty bread.

Ingredients:

  • 1 butternut squash, peeled and flesh diced
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 200g baby spinach leaves
  • 250g pack fresh egg lasagne sheets
  • 250g ricotta cheese
  • 300g cottage cheese
  • 150g ready-grated mozzarella cheese
  • 25g pine nuts
  • Green salad, to serve

TIP 1

Replace butternut squash with pumpkin, great for Halloween – after hollowing out your pumpkin for Halloween, don’t throw out the flesh you scoop out, use it in this tasty recipe or even make a soup!

TIP 2

Instead of the spinach you could use lightly fried slices of courgette or sliced beefsteak tomatoes.

Serves 4 – Ready in 1 hour 30 minutes

Preheat the oven to 200C, Fan 180C, Gas Mark 6. Place the diced butternut squash, onion, garlic and oregano in a large roasting tin and drizzle over 2 tbsp of the olive oil. Season with salt and freshly ground black pepper and toss to mix. Roast in the oven for 20-25 minutes until the squash is very tender. Cool for 10 minutes.

Transfer everything from the roasting tin (including any pan juices) to a food processor and process until smooth, adding a little hot water if needed to give the mixture a spreadable consistency.

Steam the spinach for 1-2 minutes until just wilted. Place the lasagne sheets in a large shallow heatproof dish and cover with boiling water. Leave for 3-4 minutes to soften then lift out of the water and drain on kitchen paper. Mix together the ricotta and cottage cheeses in a bowl along with half the mozzarella cheese.

Spread a third of the squash mixture in the base of a square medium-sized ovenproof dish. Top with a layer of wilted spinach followed by a layer of the cheese mixture and a layer of lasagne sheets, cutting them to fit if necessary.

Repeat the layers two more times, finishing with lasagne sheets and a thin layer of the remaining cheese mixture. Scatter over the rest of the mozzarella cheese and the pine nuts, and drizzle over the rest of the olive oil. Bake for 25-30 minutes until the cheese topping is golden and bubbling. Serve with green salad.

 

 

 

 

 

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Rachel Porter Knaresborough Now - A local community magazine which started in September 2010. I came on board in February 2011 as a co-owner for 3.5 years and then purchased the other half in late 2014. We produce our magazine on a monthly basis in both a printed and online format, celebrating local community, events and businesses. We are THE MOST COMPETITIVE advertising medium in the Knaresborough area and do our level best to support all local businesses with their advertising needs whilst also providing a valuable and readable magazine to our readers for free. We also host an interactive website with an online magazine, business directory and events calender to name but a few of its offerings.

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