Autumn arrived, everywhere you find all kind of pumpkin and squashes on the farmer’s markets. So it’s a must to serve this versatile vegetable once a week. I like the nutty taste of butternut squash and I am a big fan of spinach unlike my sons. But hidden in a lasagne they eat it without any comments.
Butternut squash lasagne
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Butternut squash lasagne |
| Categories: | Pasta, Pumpkin |
| Yield: | 2 Servings |
Ingredients
| 1 | Onion, finely sliced | ||
| Oil for frying | |||
| 500 | grams | Butternut squashes, peeled and cut into small | |
| — cubes | |||
| 1 | pinch | Of cinnamon | |
| Nutmeg | |||
| 100 | ml | Milk | |
| 150 | grams | Frozen spinach | |
| 3 | Fresh lasagne sheets | ||
| 1 | Ball of mozzarella, about 125g |
Source
| Recipe from olive magazine, February 2007. | |
| https://www.olivemagazine.com/recipes/healthy/butternut-squash-lasagne/ | |
| Edited *RK* 09/24/2007 by | |
| Ulrike Westphal |
Directions
1. Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
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2. Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.
:Easy
:Ready in 30 mins
: Nutrition per serving:476 kcalories, protein 23.6g, carbohydrate 53.2g, fat 20.2g, saturated fat 9.3g, fibre 8g, salt 1.28g
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