Butternut squash lasagne

Recipe by: Magimix

★ ★ ★ ☆ ☆ 1 rating

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

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RECIPE STEPS

Preheat the oven to 220°C. Thaw and squeeze the spinach to remove excess moisture.

300 g of frozen spinach

Spiralize the butternut squash using the FUSILLI cone. Cut into shorter lengths.

1 butternut squash peeled

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

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

Cover with foil and bake 30-45 minutes until the squash is tender. Brown under a hot grill, if desired.

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