Butternut squash open lasagne
- 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
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.