Butternut squash lasagne
This vegetarian take on a family favourite is perfect if you’re trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek
Butternut squash lasagne
Ingredients
- Ingredients
- onion 1 finely sliced
- oil for frying
- butternut squash 500g peeled and cut into small cubes
- cinnamon a pinch
- nutmeg
- milk 100ml
- frozen spinach 150g
- fresh lasagne sheets 3
- mozzarella 1 ball about 125g
Instructions
- Method
- STEP 1
- Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
- STEP 2
- Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.
Notes
Adapted from olivemagazine.com
