Presto Pasta Night #31: Butternut squash lasagne

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

Butternut squash lasagne

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Butternut squash lasagne
Categories: Pasta, Pumpkin
Yield: 2 Servings


1     Onion, finely sliced
      Oil for frying
500 grams   Butternut squashes, peeled and cut into small
      — cubes
1 pinch   Of cinnamon
100 ml   Milk
150 grams   Frozen spinach
3     Fresh lasagne sheets
1     Ball of mozzarella, about 125g


  Recipe from olive magazine, February 2007.
  Edited *RK* 09/24/2007 by
  Ulrike Westphal


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.

Kürbis-Lasagne 001

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.

: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


3 thoughts on “Presto Pasta Night #31: Butternut squash lasagne

  1. Ruth (

    What a gorgeous lasagna and perfect for the squash I have sitting on my counter and some homemade lasagna sheets in the freezer. Thanks for sharing with Presto Pasta Nights.


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