Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, spinach, ricotta & butternut squash lasagne. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Spinach, Ricotta & Butternut Squash Lasagne is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Spinach, Ricotta & Butternut Squash Lasagne is something that I’ve loved my entire life.
Eggs whipped with ricotta, basil, and cream blanket a filling of spinach and red onions in this easy, gourmet-tasting quiche that's perfect for any meal of the day. Spinach Ricotta Pasta Bake is made with creamy ricotta and loads of spinach stirred through pasta, topped with pasta sauce, cheese and then baked until bubbly and golden. It tastes like a Spinach and Ricotta stuffed shells - but way faster to make!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spinach, ricotta & butternut squash lasagne using 10 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Spinach, Ricotta & Butternut Squash Lasagne:
- Make ready 2 butternut squash
- Prepare 3 cloves garlic
- Make ready 500 g lasagne sheets
- Prepare 100 g Parmesan
- Prepare 250 g ricotta
- Make ready 1 ball mozzarella
- Get 400 g spinach
- Prepare Bunch sage
- Take Olive oil
- Take Salt & pepper
Add more of the cooking water if needed. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed. Dust the counter and dough with a little flour.
Instructions to make Spinach, Ricotta & Butternut Squash Lasagne:
- Preheat oven to 180C.
- Cut both butternut squash in half and remove the seeds. Chop into small cubes. Cover with oil and put it the oven for 30 minutes (or until soft).
- Meanwhile, finely chop garlic and fry in oil for 1 minute.
- Add spinach and stir until it’s wilted.
- Take off the heat. Add half of the ricotta and some sage. Stir well and set aside.
- Once it’s finished cooking, purée half of the butternut squash. Add water to help mix.
- In a large bowl mix the butternut squash chunks, purée and remaining ricotta.
- Start to assemble the lasagne! Level 1: A layer of squash mix
- Level 2: Lasagne strips, some spinach mix and Parmesan on top.
- Level 3: Lasagne strips, squash mix.
- Level 4: Lasagne strips, spinach mix, squash mix, mozzarella slices and Parmesan.
- Drizzle some oil on top and then place in the oven for 45 minutes.
- Enjoy!
No-Cholesterol, Low-Fat Crust The foundation to any good pie is a tasty crust. Fat free pie crusts just don't cut it, but this low-fat, zero. A juicy spinach ricotta filling encased with buttery, flaky puff pastry. Great finger food or to pop into lunch boxes, thought they are definitely best served warm! Refer to the notes for make ahead instructions and the recipe video below.
So that is going to wrap it up with this special food spinach, ricotta & butternut squash lasagne recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
