Spinach, Ricotta & Butternut Squash Lasagne
Spinach, Ricotta & Butternut Squash Lasagne

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spinach, ricotta & butternut squash lasagne. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Spinach, Ricotta & Butternut Squash Lasagne is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Spinach, Ricotta & Butternut Squash Lasagne is something that I have loved my entire life. They are nice and they look wonderful.

Remove from heat, uncover, and stir. Sauce – As the spinach cooks, add the ricotta, cream, parmesan, nutmeg to a blender or small food processor and blend until creamy. Finish – Just finish the dish by adding in the ricotta, salt and pepper and cook on medium heat until the cheese is heated through.

To begin with this particular recipe, we have to prepare a few ingredients. You can have spinach, ricotta & butternut squash lasagne using 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Spinach, Ricotta & Butternut Squash Lasagne:
  1. Take 2 butternut squash
  2. Take 3 cloves garlic
  3. Make ready 500 g lasagne sheets
  4. Get 100 g Parmesan
  5. Get 250 g ricotta
  6. Get 1 ball mozzarella
  7. Get 400 g spinach
  8. Prepare Bunch sage
  9. Get Olive oil
  10. Get Salt & pepper

Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. 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!

Steps to make Spinach, Ricotta & Butternut Squash Lasagne:
  1. Preheat oven to 180C.
  2. 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).
  3. Meanwhile, finely chop garlic and fry in oil for 1 minute.
  4. Add spinach and stir until it’s wilted.
  5. Take off the heat. Add half of the ricotta and some sage. Stir well and set aside.
  6. Once it’s finished cooking, purée half of the butternut squash. Add water to help mix.
  7. In a large bowl mix the butternut squash chunks, purée and remaining ricotta.
  8. Start to assemble the lasagne! Level 1: A layer of squash mix
  9. Level 2: Lasagne strips, some spinach mix and Parmesan on top.
  10. Level 3: Lasagne strips, squash mix.
  11. Level 4: Lasagne strips, spinach mix, squash mix, mozzarella slices and Parmesan.
  12. Drizzle some oil on top and then place in the oven for 45 minutes.
  13. Enjoy!

Spinach and Ricotta Stuffed Shells Stuffed shells are one of my favorite meals to make. Tender pasta shells stuffed with cheese and baked with pasta sauce until warm and gooey. To me they are comfort food at it's finest. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Stir in the spinach and a pinch each of salt and pepper (see cook's notes).

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