Green Lasagne

Spinach & Ricotta Lasagne With Butternut Squash Sheets

We love this time of year experimenting and tweaking recipes/ dishes to add more vegetables and less meat into them to try and be a little bit healthier after last month’s excesses.

This recipes is one of those dishes.  It’s so tasty and is a low carb/ meat free option for your repertoire.  As it contains a fair bit of ricotta and loads of vegetables, it is a rich, filling dish, so we find a smaller portion will satisfy or even use it as a side dish.

Ingredients (serves 6)

  • Fresh butternut squash sheets (Sainsbury’s).  Alternatively, we’ve seen courgette sheets that could be used.
  • 250g of ricotta cheese
  • 10 balls of frozen chopped spinach
  • Mature cheese (grated)
  • 50g of Butter
  • 500ml of Milk
  • 50g of Plain flour
  • Salt and pepper 

Method

  • First you need to make a bechamel sauce.

Making a bechamel sauce

  • Melt the butter in a saucepan.
  • Add the plain flour to the saucepan and stir till combined. Once complete continue to heat for approx. 2 mins.
  • Add the milk gradually and continue stirring for another 5-10mins until the sauce thickens.

  • Then you need to make the spinach, ricotta mix. Just simply defrost or warm through the spinach until it has completely separated (or wilt if using fresh, drain and chop).  Place in a bowl and then slowly fold in the ricotta cheese unitl it has a paste like texture. Season with salt and pepper. 

  • Place the butternut squash sheets in an oven proof dish and cover the  bottom. Alternatively chop up a butternut squash and slice it into sheet-like sizes that will fit your dish.  You can chop extra peices to fill the spaces as it will probably not fit exactly.
  • Start layering the lasagne.  Butternut squash first and then bechamel sauce.

  • Then add a layer of the spinach and ricotta mix.

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  • Then another layer of butternut squash…etc etc…

  • Keep layering until you have filled your dish and then add a layer of grated mature cheese.

  • Place in the oven for approx 30-40 mins at 200 degrees and until sizzling and golden brown on top.

This is a simple, tasty, vegetarian recipe which can be made relative quickly.

Side dish Ideas

  • We’ve also used it as a side dish with some prawns cooked with chorizo scattered over a smaller portion of the lasagne, which was delicious and you are looking for a meat/protein element.

If you liked this recipe, please share with others and let us know of any dishes you enjoy at this time of year.

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