Butternut squash lasagne
This vegetarian take on a family favourite is perfect if you're trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek.
- 1 onionfinely sliced
- for frying oil
- 500g butternut squashpeeled and cut into small cubes
- a pinch cinnamon
- nutmeg
- 100ml milk
- 150g frozen spinach
- 3 fresh lasagne sheets
- 1 ball mozzarellaabout 125g
Nutrition: per serving
- kcal476
- fat20.2g
- saturates9.3g
- carbs53.2g
- protein23.6g
Method
step 1
Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
step 2
Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.