Recipe: Perfect Butternut squash & spinach lasagna

Butternut squash & spinach lasagna. Hard to cut into, but totally worth it. Technically a fruit, it has long been utilized as a complete source of vegan protein by native populations when also paired with corn. This variety of squash is widely cultivated under warmer climates of South.

Contrary to the name, winter squash is grown in the summer and. It's yellow-orange in color and has a smooth surface and an elongated shape. It has a sweet, nutty flavor. You can cook Butternut squash & spinach lasagna using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Butternut squash & spinach lasagna

1. You need 500 g of frozen butternut squash chunks.
2. It's 9 of lasagne sheets.
3. You need 250 g of fresh spinach.
4. It's 2 of x 250 g ricotta.
5. It's 400 g of tin tomatoes.
6. It's 1 of red pepper, chopped.
7. It's 1 of onion finely chopped.
8. It's of Fresh or frozen sage.
9. You need 2 of garlic cloves crushed.
10. You need of Salt & pepper.

You can slice it or mash it and serve it alongside a roast or a meatloaf. It's a side worth sharing for the autumn season. It's smooth and creamy but is actually dairy-free!

Butternut squash & spinach lasagna instructions

1. Gather ingredients.
2. Bake the butternut squash for 20 mins at 180 degrees.
3. Whilst the squash is cooking, fry the garlic and onion.
4. Add the red pepper, sage, salt & pepper.
5. Add the tomatoes and butternut squash.
6. Wilt the spinach in the microwave for 1 minute.
7. Time to layer up: One layer of butternut squash mixture, one layer of spinach and ricotta then a lasagne sheet..
8. Add another butternut squash & ricotta layer (no spinach) then lasagna.
9. Add a spinach layer then lasagne then cover with ricotta.
10. Bake at 180 degrees for 50-60 minutes.
11. Eat outside in the sunshine.