Try this butternut squash lasagne, then check out our vegetarian lasagne, vegetarian moussaka, vegetarian risotto and other vegetarian recipes.
Ingredients
- onion 1, finely sliced
- oil for frying
- butternut squash 500g, peeled and cut into small cubes
- cinnamon a pinch
- nutmeg
- milk 100ml
- frozen spinach 150g
- fresh lasagne sheets 3
- mozzarella 1 ball, about 125g
Method
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Step 1
Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
-
Step 2
Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.
Nutritional Information
- Kcals 476
- Fat 20.2g
- Saturates 9.3g
- Carbs 53.2g
- Protein 23.6g
