Butternut squash lasagne
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Preparation : 15 min
Cooking : 30 min
Total time : 45 min Rest : 0 min
4 persons
300 g of frozen spinach
1 butternut squash peeled
0.25 tsp of crushed red chili flakes
250 g of fresh whole milk ricotta
1 large egg beaten
50 g of grated Parmesan
3 tbsp of basil pesto
50 g of grated extra mature cheddar cheese
1 pinch of freshly ground black pepper
Associated products
RECIPE STEPS
1
Preheat the oven to 220°C. Thaw and squeeze the spinach to remove excess moisture.
- 300 g of frozen spinach
2
Spiralize the butternut squash using the FUSILLI cone. Cut into shorter lengths.
- 1 butternut squash peeled
3
Layer a third of the squash in base of a buttered 20cm baking dish; sprinkle with chili flakes. Top with half the spinach.
- 0.25 tsp of crushed red chili flakes
4
Combine the ricotta, egg, 50g Parmesan and ¼ tsp pepper.
Spread half the ricotta mixture over the spinach and dot with half the pesto.
Repeat the layering finishing with a layer of squash; sprinkle with the remaining chili flakes.
Scatter the cheddar and remaining Parmesan over the top.
- 250 g of fresh whole milk ricotta
- 1 large egg beaten
- 50 g of grated Parmesan
- 3 tbsp of basil pesto
- 50 g of grated extra mature cheddar cheese
- 1 pinch of freshly ground black pepper
5
Cover with foil and bake 30-45 minutes until the squash is tender.
Brown under a hot grill, if desired.
© Magimix
