Categories: December

Ingredients

• 2 butternut squash
• 300g baby spinach leaves
• 2 garlic cloves, crushed
• 15g butter
• 6-8 fresh lasagne sheets
• 500g fresh cheese sauce
• 1/2 tsp grated fresh nutmeg
• 75g fresh Parmesan, grated

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Peel the squash, then halve each one lengthways to scoop out and discard the seeds. Roughly chop the squash and place in a large microwavable bowl. Add a good splash of water, cover with pierced cling film and microwave on high for 8-10 minutes, or until just tender. Drain and set aside.

2. Put the spinach into a large colander over the sink and pour over a kettle of just-boiled water. Using a masher, press out as much liquid as possible. Add the spinach to the squash, along with the crushed garlic and butter. Season with a little salt and plenty of freshly ground black pepper and mix together.

3. Prepare the lasagne sheets according to packet instructions. Take a deep rectangular or square 2.5-litre ovenproof dish. Spread half the squash mixture in the base, then cover with 3-4 lasagne sheets. Spread over half the cheese sauce, then sprinkle with half the nutmeg. Top with the remaining squash mixture, 3-4 lasagne sheets and finally the remaining cheese sauce. Sprinkle with the rest of the grated nutmeg and the grated Parmesan.

4. Bake in the oven for 35 minutes, or until the lasagne is cooked through and the top is turning golden. Serve with a green salad.

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