Squash and spinach lasagne
Ingredients
for 4 person
| 1 tbsp | olive oil |
| 1 | garlic clove, squeezed |
| 400 g | leaf spinach |
| ½ tsp | salt |
| 2 ½ dl | single cream |
| 250 g | ricotta, 50g set aside |
| 60 g | grated Parmesan |
| 1 | egg |
| ½ tsp | salt |
| 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 |
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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