Butternut Squash Lasagne
This veggie packed lasagne is a great meal for the whole family (ages 6m+) and can also be made in advance and frozen. Whilst it does take a bit of time to make, it is definitely worth the wait, and most of the time is actually spent with the dish in the oven rather than 'hands on'.
Serves: 6
Prep: 30 Mins
Cooking Time: 1 Hour
Ready In: 1 Hour 30 Mins
- 1 Butternut squash
- 2 Red Peppers
- 1 Bulb Garlic
- Olive Oil
- 6-8 sheets Lasagne
- 2 Tubs 250g Ricotta
- 1 Ball Mozzarella
- 400g Spinach
- 400g Tin Chopped Tomatoes
- 1tsp Italian Seasoning/Mixed Herbs
- Preheat the oven to 200C/ 180C Fan/ Gas 6.
- Peel the butternut squash then chop the squash and the 2 peppers into bitesize pieces. Break the bulb of garlic into cloves and place in a roasting tin with the pepper and butternut squash. Drizzle with olive oil and roast for 30 minutes.
- Meanwhile put the spinach into a colander and place over the sink or large bowl. Pour boiling water over the spinach to wilt it then run cold water over the spinach to cool it down to allow you to then squeeze out any excess liquid. Discard the water.
- Place the spinach in a large bowl and add in the ricotta. Mix together thoroughly and put to one side.
- Remove the veggies from the oven and place the peppers and butternut squash in a large pan along with the tin of tomatoes and Italian seasoning. Squeeze the garlic out of the skins and add it to the pan and, finally, fill the tin of tomatoes half way with water and add that too. Bring the mix to the boil then turn off the heat.
- In an oven proof dish, add a layer of tomato mix. Top with the Lasagne sheets then add a layer of ricotta mix. Repeat these layers until you have used up all your fillings. Slice your Mozzarella into thin rounds and add on top of the Lasagne.
- Pop the Lasagne in the oven and bake for 30-40 minutes, it should be golden and the pasta cooked through. Serve with some greens and enjoy.
Method
- Preheat the oven to 200C/ 180C Fan/ Gas 6.
- Peel the butternut squash then chop the squash and the 2 peppers into bitesize pieces. Break the bulb of garlic into cloves and place in a roasting tin with the pepper and butternut squash. Drizzle with olive oil and roast for 30 minutes.
- Meanwhile put the spinach into a colander and place over the sink or large bowl. Pour boiling water over the spinach to wilt it then run cold water over the spinach to cool it down to allow you to then squeeze out any excess liquid. Discard the water.
- Place the spinach in a large bowl and add in the ricotta. Mix together thoroughly and put to one side.
- Remove the veggies from the oven and place the peppers and butternut squash in a large pan along with the tin of tomatoes and Italian seasoning. Squeeze the garlic out of the skins and add it to the pan and, finally, fill the tin of tomatoes half way with water and add that too. Bring the mix to the boil then turn off the heat.
- In an oven proof dish, add a layer of tomato mix. Top with the Lasagne sheets then add a layer of ricotta mix. Repeat these layers until you have used up all your fillings. Slice your Mozzarella into thin rounds and add on top of the Lasagne.
- Pop the Lasagne in the oven and bake for 30-40 minutes, it should be golden and the pasta cooked through. Serve with some greens and enjoy.
Ingredients
- 1 Butternut squash
- 2 Red Peppers
- 1 Bulb Garlic
- Olive Oil
- 6-8 sheets Lasagne
- 2 Tubs 250g Ricotta
- 1 Ball Mozzarella
- 400g Spinach
- 400g Tin Chopped Tomatoes
- 1tsp Italian Seasoning/Mixed Herbs
Additional Information
This works really well as an easy Gluten Free dish too if you simply use gluten free lasagne sheets.
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