Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash & spinach lasagna. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash & spinach lasagna is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Butternut squash & spinach lasagna is something that I have loved my entire life. They’re nice and they look wonderful.
You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade. By Laka kuharica - Easy Cook. Use butternut squash in soups and pasta dishes, or just serve it baked in its shell with a pat of butter and a drizzle of honey.
To begin with this recipe, we have to first prepare a few components. You can cook butternut squash & spinach lasagna using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash & spinach lasagna:
- Make ready 500 g frozen butternut squash chunks
- Prepare 9 lasagne sheets
- Take 250 g fresh spinach
- Take 2 x 250 g ricotta
- Prepare 400 g tin tomatoes
- Get 1 red pepper, chopped
- Get 1 onion finely chopped
- Make ready Fresh or frozen sage
- Take 2 garlic cloves crushed
- Get Salt & pepper
Butternut squash is an excellent source of many vitamins and minerals. Butternut squash plays a starring role in this light and flavorful lasagna recipe. It is roasted along with some sage, and then mashed and layered with bechamel sauce, lasagna noodles, and a ricotta-cheese-egg mixture. Once topped with grated Pecorino it is baked until golden and bubbling.
Steps to make Butternut squash & spinach lasagna:
- Gather ingredients
- Bake the butternut squash for 20 mins at 180 degrees
- Whilst the squash is cooking, fry the garlic and onion
- Add the red pepper, sage, salt & pepper
- Add the tomatoes and butternut squash
- Wilt the spinach in the microwave for 1 minute
- Time to layer up: One layer of butternut squash mixture, one layer of spinach and ricotta then a lasagne sheet.
- Add another butternut squash & ricotta layer (no spinach) then lasagna
- Add a spinach layer then lasagne then cover with ricotta
- Bake at 180 degrees for 50-60 minutes
- Eat outside in the sunshine
Butternut squash in particular is a seriously sweet and creamy autumn hero, and it's perfect to use in everything from easy weeknight dinners to Thanksgiving side dishes. I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Butternut squash stars in all kinds of favorite fall recipes such as soups and pasta and goes on shining into the holiday season in side dishes (cue the creamy gratin) and as a show-stopping Thanksgiving pie. We're fans, so you know we'll be roasting and baking butternut squash through the fall and into winter for purées, soups, and so much more.
So that’s going to wrap this up for this exceptional food butternut squash & spinach lasagna recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
