Butternut Squash and Spinach Lasagne
by Lucy May'sButternut Squash and Spinach Lasagne
Category
Vegetarian Main Courses
Servings
4 - 6
Prep Time
20 minutes
Cook Time
35 minutes
Author:
Lucy May's
This Butternut Squash and Spinach lasagna will become one of your favorites! This lasagna is stuffed with vegetables and combines Ricotta, Parmesan, and Mozzarella cheeses to create the ultimate comfort food.
Ingredients
2 tbsp. olive oil
1 butternut squash, peeled, deseeded and cubed
1 medium onion, sliced
25 g (1oz) butter
25 g (1oz) plain flour
600 ml (1 pint) semi-skimmed milk
225 g bag washed and ready-to-use baby leaf spinach
250 g tub ricotta
1 level tsp freshly grated nutmeg
6 pre-cooked lasagne sheets - around 100g (31⁄2oz)
50 g (2oz) freshly grated pecorino or Parmesan
Directions
Preheat the oven to 200°C (180°C fan) mark 6. Put oil in a large roasting tin and add squash, onion and 1tbsp water. Toss everything together and season well. Roast for 25min, tossing halfway through.
To make white sauce, put the butter, flour and milk in a small pan and bring slowly to the boil, whisking constantly. Reduce the heat to a simmer and cook for 5min or until the white sauce has thickened slightly and coats the back of a wooden spoon generously.
Put 1tbsp water in the bottom of a pan and heat. Add the spinach, cover and cook until the leaves are just wilted.
Add the ricotta and grated nutmeg to the white sauce and season well to taste with salt and freshly ground black pepper. Mix together thoroughly.
Layer the lasagne in a 1.7 litre (3 pint) dish, starting with the squash and onion mixture, then the spinach, lasagne and the cheese sauce, seasoning as you go. Sprinkle the grated cheese on top.
Cook in the oven at the same temperature for 30–35min or until the cheese is golden on top and the pasta is cooked.
Recipe Note
Serve with a simple salad and rustic bread.