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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Ingredients
  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
Instructions
  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 olivemagazine.com
Adapted from olivemagazine.com
Abundant Energy //abundantenergy.ca/