Squash and spinach lasagne

Name: Squash and spinach lasagne
Prep time: 40 min
Total time: 75 min
Yield: 4
Ingredients: 400 g leaf spinach; 1 garlic clove; 800 g squash; ¼ bunch sage; 1 tsp salt; 1 tbsp olive oil; 1 egg; 80 g grated Parmesan; 2 ½ dl single cream; 250 g ricotta; 9 white lasagne sheets

Ingredients

4 people

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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

1 tbsp olive oil

1 garlic clove, squeezed

400 g leaf spinach

½ tsp salt

Sauce

2 ½ dl single cream

250 g ricotta, 50g set aside

60 g grated Parmesan

1 egg

½ tsp salt

Lasagne

9 white lasagne sheets

800 g squash (e.g. butternut), cut into slices approx. 5 mm thick

20 g grated Parmesan

¼ bunch 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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4 people

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Squash and spinach lasagne

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