Butternut squash lasagne

Butternut squash open lasagne

A no-pasta twist on a classic dish

, 18 September 2017

(21 votes)

Butternut squash open lasagne

  • 45 Mins

  • Serves: 4

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Nutritional Info
Each 372g serving contains

  • Energy

    1136KJ

    272KCAL

    14%

  • Fat

    6.7g

    low

    10%

  • Saturates

    2.6g

    low

    13%

  • Sugars

    12.3g

    low

    14%

  • Salt

    0.33g

    low

    6%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 305kJ/73kcal.
Ingredients
  • 1 onion, chopped
  • 2tsp rapeseed oil
  • 1 clove garlic, finely sliced
  • 2 celery sticks, sliced
  • 250g Butcher’s Selection Extra Lean Turkey Mince
  • 200g chopped tomatoes
  • 1 butternut squash, deseed and cut into 2cm chunks
  • 75g ricotta
  • 1tsp nutmeg
  • 25g basil, chopped
  • juice and zest ½ lemon
  • 4tbsp Parmesan, grated
Method

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • In a lidded pan, cook the onion in rapeseed oil for 5 mins until soft.


  • Uncover, then add the garlic and celery sticks and cook for 2 mins.

  • Increase the heat and add turkey mince. Cook for 8 mins until browned then drain any excess liquid. Stir in chopped tomatoes and simmer for 30 mins.

  • Peel butternut squash, slice off the round end, deseed and cut into 2cm chunks. Slice the other end into long, thin strips. Toss in rapeseed oil, season with pepper and roast for 25-30 mins. Mix the chunks and the mince.

  • Whisk together ricotta, nutmeg and basil and the juice and zest ½ lemon.

  • On 4 plates, layer the mince and roasted squash slices and top with ricotta. Sprinkle on Parmesan, black pepper and basil leaves, to garnish.