Prep Time: 20 mins Cooking Time: 3o mins Serves: 4
This recipe has to be one of my all time favourites. It's so simple, you cant go wrong, and it is a great way of adding a vegetarian dish to your diet without feeling like your missing out on any meat! I haven't yet served this to a single person who hasn't loved it. It doesn't need much preparation and most ingredients can be found in the average healthy kitchen.
1 medium Butternut Squash
1 medium Onion (red is my choice )
750g fresh Spinach (frozen can be used, just defrost before use)
Lasagne Sheets (I use organic, wholewheat that does not require pre-cooking)
500g Ricotta Cheese (you can add some goats, mascarpone or cottage cheese also to get a stronger flavour)
Grated Cheese to finish
Firstly remove the skin from the butternut squash and chop into chunks, then peel and roughly chop the onion. To save time I use a steamer pan and boil the onion and butternut squash in the bottom with half a teaspoon of turmeric powder and steam the spinach on top. Boil for about 10-15 mins.
When the butternut squash has softened, put it into the blender with the onion and some of the liquid from the pan and blend. Then mix the wilted spinach with the soft cheese and season with black pepper as desired. Next I layer it into an oven proof dish in the following order: pasta, spinach, pasta, squash, pasta, spinach, pasta, squash and sprinkle with the grated cheese and a sprinkle of black and cayenne pepper.
Cook in the oven at 200ºC (Gas 6) for 30-40 mins and serve warm with a fresh side salad!
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