Butternut squash lasagne

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olive magazine

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Recipe by olive magazine

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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.
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.

476 kcalories, protein 23.6g, carbohydrate 53.2g, fat 20.2 g, saturated fat 9.3g, fibre 8g, salt 1.28 g

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• astroboy

  22 November 2007

  astroboy rated and commented on this recipe

  

  I found it wasn't very full of flavour but was still nice.

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• Em

  18 April 2008

  Em commented on this recipe

  i agree with the above comment, was a little bland and i added a white lasange style sauce too. next time i shall add some chopped red peppers to give a bit more flavour. but all in all, it was tasty and very easy.

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• Jess

  12 September 2008

  Jess rated and commented on this recipe

  

  This dish is very bland. I was really disappointed!

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Ingredients

• 1 onion , finely sliced
• oil for frying
• 500g butternut squashes , peeled and cut into small cubes.
• a pinch of cinnamon
• nutmeg
• 100ml milk
• 150g frozen spinach
• 3 fresh lasagne sheets
• 1 ball of mozzarella , about 125g

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Serves 2

Preperation and cooking times

Ingredients

• 1 onion , finely sliced
• oil for frying
• 500g butternut squashes , peeled and cut into small cubes.
• a pinch of cinnamon
• nutmeg
• 100ml milk
• 150g frozen spinach
• 3 fresh lasagne sheets
• 1 ball of mozzarella , about 125g

476 kcalories, protein 23.6g, carbohydrate 53.2g, fat 20.2 g, saturated fat 9.3g, fibre 8g, salt 1.28 g

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