Squash and spinach lasagne
(from Elyce123’s recipe box)
Reheat 1 portion – microwave for 2.5 minutes, until piping hot
Source: delicious. December 2005
Prep time: 25 minutes
Cook time: 35 minutes
Serves 6 people
Categories: December
Ingredients
- 2 butternut squash
- 300g baby spinach leaves
- 2 garlic cloves, crushed
- 15g butter
- 6-8 fresh lasagne sheets
- 500g fresh cheese sauce
- 1/2 tsp grated fresh nutmeg
- 75g fresh Parmesan, grated
Directions
-
Preheat the oven to 200˚C/fan 180˚C/gas 6. Peel the squash, then halve each one lengthways to scoop out and discard the seeds. Roughly chop the squash and place in a large microwavable bowl. Add a good splash of water, cover with pierced cling film and microwave on high for 8-10 minutes, or until just tender. Drain and set aside.
- Put the spinach into a large colander over the sink and pour over a kettle of just-boiled water. Using a masher, press out as much liquid as possible. Add the spinach to the squash, along with the crushed garlic and butter. Season with a little salt and plenty of freshly ground black pepper and mix together.
-
Prepare the lasagne sheets according to packet instructions. Take a deep rectangular or square 2.5-litre ovenproof dish. Spread half the squash mixture in the base, then cover with 3-4 lasagne sheets. Spread over half the cheese sauce, then sprinkle with half the nutmeg. Top with the remaining squash mixture, 3-4 lasagne sheets and finally the remaining cheese sauce. Sprinkle with the rest of the grated nutmeg and the grated Parmesan.
- Bake in the oven for 35 minutes, or until the lasagne is cooked through and the top is turning golden. Serve with a green salad.