Butternut squash lasagne 

A simple veggie alternative to lasagne, but with the rich, creamy and comforting flavours we all love! This is a must try, especially for anyone on a meatless Monday. 


The lasagna sheets pre-pared made this much easier, but why not try courgettes or pumpkin strips too! 

The ingredients: 

  • 1 pack butternut squash lasagna sheets (I got mine from Sainsbury’s) 
  • 200g baby spinach leaves
  • 200g ricotta 
  • 100g Parmesan 
  • 1/2 litre white or cheese sauce
  • Salt and pepper to taste

The method: 

  1. Preheat oven to 200c/180fan/gas6
  2. Slightly wilt the spinach and drain away excess liquid, then mix with the ricotta and half of the Parmesan. Season well. 
  3. Layer the butternut squash sheets on the base of your lined tray, then follow with a layer of spinach and ricotta and then a layer of white Sauce
  4. Complete this layering until no ingredients remain/ the top of the tin is reached. 
  5. Sprinkle with the remains Parmesan 
  6. Bake for 35-40 minutes or until the cheese is golden on top! 
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