Squash and spinach lasagne

Squash and spinach lasagne

Total: 1 hr 15 Min. | Active: 40 Min.
vegetarian
Nutritional value / people: 618 kcal
, Fat: 36 g
, Carbohydrate: 51 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spinach

1tbsp olive oil
1 garlic clove, pressed
400g leaf spinach
½tsp salt

Sauce

2 ½dl single cream
250g ricotta, 50g set aside
60g grated Parmesan
1 egg
½tsp salt

Lasagne

9 white lasagne sheets
800g squash (e.g. butternut), cut into slices approx. 5 mm thick
20g grated Parmesan
¼bunch sage, roughly chopped
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Utensils

For an ovenproof dish approx. 3 litre capacity, greased

How it's done

Spinach

Heat the oil in a frying pan. Sauté the garlic. Gradually add the spinach and sauté with the garlic until all the moisture has evaporated, add salt.

Sauce

Mix together the cream, ricotta, parmesan and egg, add salt.

Lasagne

Layer the sauce in the prepared dish, with the lasagne sheets, squash slices and spinach. Top with the rest of the ricotta and sprinkle the cheese and sage over the top.

Bake

For approx. 35 mins. in the centre of an oven preheated to 200°C.

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