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
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  1. Ingredients
  2. onion 1, finely sliced
  3. oil for frying
  4. butternut squash 500g, peeled and cut into small cubes
  5. cinnamon a pinch
  6. nutmeg
  7. milk 100ml
  8. frozen spinach 150g
  9. fresh lasagne sheets 3
  10. mozzarella 1 ball, about 125g
  1. Method
  2. STEP 1
  3. 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.
  4. STEP 2
  5. 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.
Adapted from
Adapted from
Abundant Energy //