Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, butternut squash & spinach lasagna. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Butternut squash & spinach lasagna is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Butternut squash & spinach lasagna is something which I have loved my entire life. They’re fine and they look fantastic.
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 get started with this particular recipe, we have to first prepare a few ingredients. You can cook butternut squash & spinach lasagna using 10 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Butternut squash & spinach lasagna:
- Get 500 g frozen butternut squash chunks
- Prepare 9 lasagne sheets
- Make ready 250 g fresh spinach
- Get 2 x 250 g ricotta
- Make ready 400 g tin tomatoes
- Take 1 red pepper, chopped
- Make ready 1 onion finely chopped
- Get Fresh or frozen sage
- Get 2 garlic cloves crushed
- Prepare 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.
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