Butternut-squash-lasagne

Butternut squash and spinach lasagne

The frozen herb mix adds classic Italian flavours to this family dinner classic

By , 21 August 2018

(10 votes)

Butternut squash and spinach lasagne
  • 1 Hour 10 Mins

  • Serves: 6

  • Price: 79p per serving

Nutritional Info
Each 361g serving contains
  • Energy

    1435KJ

    343KCAL

    17%
  • Fat

    11.6g

    med

    17%
  • Saturates

    5.8g

    med

    29%
  • Sugars

    11.6g

    low

    13%
  • Salt

    0.22g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 397kJ/95kcal.
Ingredients
  • 700g bag frozen Scratch Cook Butternut Squash Chunks
  • 1tbsp rapeseed oil
  • 125g Frozen for Freshness Diced Onions
  • 1tsp frozen Scratch Cook Chopped Garlic
  • 30g unsalted butter
  • 50g plain flour
  • 500ml semi-skimmed milk
  • ¼tsp ground nutmeg
  • 300g frozen spinach, thawed and drained
  • 2tbsp frozen Scratch Cook Italian Herb Mix
  • 175g ricotta cheese
  • 180g lasagne sheets
  • 90g bag Asda Mixed Baby Leaf Salad
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Cook the frozen squash in boiling water for 6-8 mins. Drain and set aside.

  • Heat the oil on a medium setting and cook the onion for 6 mins. Add the garlic and cook for 2 mins. Add the squash and set aside.

  • Melt the butter in a pan and stir in the flour. Cook for 2 mins until golden, stirring constantly. Whisk in the milk. Season with black pepper and the nutmeg. Bring to a simmer, reduce the heat and cook for 5 mins, stirring regularly. Reserve 2 ladles of the sauce to top.

  • Stir the spinach, herb mix and half the ricotta into the rest of the sauce.

  • Layer the lasagne in a 30cm x 20cm dish with the squash mixture and spinach sauce. Top with the reserved sauce and the rest of the ricotta.

  • Cover with foil and bake for 40-45 mins, removing the foil for the last 10 mins, until brown and bubbling.

  • Serve with the salad.