Butternut squash and spinach lasagne
- 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
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.