Spinach, Ricotta & Butternut Squash Lasagne

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  • čas přidán 9. 09. 2024
  • Spinach, Ricotta & Butternut Squash Lasagne
    A great alternative to the classic - the creamy ricotta and the sweet roasted butternut squash are the perfect filling.
    Serves 4
    2 Butternut Squash
    1 tsp Dijon Mustard
    3 Cloves Garlic
    500 g Lasagne
    100 g Parmesan
    150 gMozzarella
    400 g Spinach
    250 g Ricotta
    Olive Oil
    Step 1.
    Preheat oven to 180°C/356°F.
    Step 2.
    Halve and de-seed your butternut squash. Whack them in oven for 50 minutes or until soft.
    Step 3.
    Spinach filling time. Finely chop your garlic. Throw them in a pan with some olive oil. Cook for 30 seconds, and then drop in your spinach.
    Step 4.
    Once wilted (1 minute), add half of your ricotta and 30g of your Parmesan. Season with salt and pepper, remove from the heat and set aside.
    Step 5.
    Take your butternut squash out the oven and remove the skins. Place one butternut squash in a blender. Pulse, adding water, until you have a puree. Cube your other butternut squash into bite-size pieces.
    Step 6.
    In a large bowl, place your butternut puree, your butternut cubes, the other half of your ricotta, a large tsp of Dijon mustard, some salt and some pepper. Mix it all together.
    Step 7.
    Assembly time. In an oven proof dish, put a layer of butternut mixture. Then layer on some lasagna sheets. Then a spinach layer, topped with a good grating of Parmesan. Add another layer of lasagna sheets, more butternut squash filling and then more lasagna sheets. Finally, spoon over the remainder of your butternut squash and spinach mixture to make the top layer.
    Step 8.
    Cover with mozzarella, and grate the rest of your Parmesan over the top.
    Step 9.
    Put into the oven for 30-35 minutes, or until golden brown on top.
    Step 10.
    Remember to check the lasagna 20 minutes into cooking. If the top is browning too quickly, just put on some tin foil, and then remove it 5 minutes from the end. Enjoy!
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