Spinach & Squash Lasagne
INGREDIENTS:
- 1 large butternut squash
- 1-2tbs olive oil
- 250g tub ricotta
- 250ml milk
- freshly ground black pepper and sea salt
- 3 cloves garlic, finely chopped or crushed
- 100g fresh spinach leaves, washed
- 250g tub mascarpone cheese
- ¼ tsp ground or freshly grated nutmeg
- 2 handfuls fresh basil leaves, torn
- 250g pack fresh lasagne sheets
- 500g grated mozzarella
- 10 cherry tomatoes, halved
- 2tbs freshly grated parmesan cheese
METHOD:
- Preheat the oven to 160°C fan/180°C conventional/Gas 4.
- Halve the squash lengthways (skin left on), remove the seeds and place on a baking tray. Drizzle with 1tbs of the olive oil and bake in the oven for 30-40 minutes until just tender. Remove and set aside.
- Meanwhile, in a large pan, gently fry the garlic in the remaining olive oil for I minute then tip in the washed spinach and stir for a minute or two until just wilted. Tip into a bowl and season with salt and pepper, then add the mascarpone, nutmeg and basil and mix well.
- Once the squash is cool enough to handle, cut off the skin. Thinly slice the hollowed out end and roughly chop the rest. Place the chopped squash into a food processor with the ricotta and milk and blend to a puree then pour into a bowl and season well with salt and pepper. Add 100ml boiling water if required to make a spoonable sauce.
- Fill a large bowl with boiling water and have some tongs ready.
- Place the large rectangular dish onto a baking tray. Spoon about a third of the squash mixture into the bottom of the dish and arrange half of the sliced squash on top, then a small handful of mozzarella.
- Dip 2 sheets of lasagne into the hot water and leave for one minute then remove with the tongs and place 1½ sheets on top of the squash filling. Top with half of the spinach filling and a handful of mozzarella. Repeat using one and a half sheets of lasagne for each layer then finish with a layer of squash filling.
- Scatter over the tomatoes, the rest of the mozzarella and the parmesan cheese and bake in the oven for 30-40 minutes until golden and bubbling around the edges. Serve with your favourite salad and some Italian bread.