Butternut Squash and Ricotta Lasagne Recipe

Ingredients

• 2 kg butternut squash flesh (cubed (about 2.5kg of squash before peeling and deseeding))
• 2 tsp dried sage
• 1 pinch salt and black pepper
• 1 tbsp olive oil (plus more for greasing)
• 160 g fresh spinach
• 500 g ricotta cheese
• 1/4 tsp ground nutmeg
• 1 pinch salt and black pepper
• 1 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 800 g canned chopped tomatoes
• 1 pinch salt and black pepper
• 500 g fresh egg lasagne sheets
• 600 ml double cream (heavy cream)
• 100 g Parmesan or vegetarian hard cheese alternative (finely grated)
• 1 pinch salt and black pepper

Instructions

1. 1

   --- Make the butternut squash layer ---

2. 2

   Preheat the oven to 180C/350F (160C/320F fan assisted).

3. 3

   Put the butternut squash in large pan in plenty of boiling salted water. Cook for around 20 minutes until soft.

4. 4

   Drain, then chuck in the food processor with the sage and a pinch of salt of pepper. Blend until smooth.

5. 5

   Set aside in a bowl to cool and give the food processor a rinse.

6. 6

   --- Make the spinach and ricotta layer ---

7. 7

   Warm the olive oil in a pan over a medium heat. Add the spinach and fry for 1-2 minutes until wilted.

8. 8

   Tip the wilted spinach into a food processor along with the ricotta, nutmeg and a pinch of salt and pepper. Pulse in the food processor until smooth with green flecks. Set aside.

9. 9

   --- Make the tomato layer ---

10. 10

    Warm the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes until softening.

11. 11

    Add the chopped tomatoes and season with salt and pepper.

12. 12

    Bring to the boil, then turn down to a simmer and cook for 10 minutes until reduced by half.

13. 13

    --- Assemble the lasagne layers ---

14. 14

    To assemble, put half of the tomato sauce into the bottom of your greased lasagne dish, then cover with a single layer of lasagne, tearing the sheets to size if needed.

15. 15

    Next, add half the ricotta mix followed by a layer of lasagne sheets.

16. 16

    Now add half the butternut squash mix followed by another layer of lasagne sheets.

17. 17

    Repeat the pattern again: tomato sauce, lasagne, ricotta, lasagne, butternut squash, lasagne.

18. 18

    --- Make the white sauce ---

19. 19

    Pour your cream into a pan and add 2/3 of the Parmesan with a pinch of salt and pepper.

20. 20

    Place over a medium heat and stir for 1-2 minutes until the cheese melts. As soon the sauce is smooth, pour it over your lasagne and level off.

21. 21

    Sprinkle the remaining Parmesan over the top of the lasagne and season with black pepper.

22. 22

    --- Bake! ---

23. 23

    Bake for 30-45 minute or starting to brown on top.

24. 24

    Allow to cool a little before serving - it'll hold its shape better when cut.