Butternut Squash, Ricotta & Spinach Lasagne
I think I could live on lasagne... it is just so damn good. Carbs and cheesy goodness, plus you can pack in lots of hidden veg for picky eaters without them knowing...
Mammy - 1, Kids - 0!
I love the classic beef version, bus sometimes it's nice to give it a bit of a twist, plus it's a good way to get some butternut squash onto your plate! And if you want to make it veggie just omit the chicken.
I like this with some fresh salad and garlic bread and a huge glass of wine! Also good as a lunchbox filler for next day left overs.
For the Butternut Squash layer
1 Large butternut squash
Salt & Pepper
5 Cloves of Garlic
For the Ricotta Layer
1 tub of ricotta cheese
½ tub of crème fraiche 2 cups of grated Parmesan
1 bag of spinach
1 tsp nutmeg
1 clove of garlic crushed
2 tsp Bourisn or garlic and herb Philly
For the chicken layer
2 chicken breasts
1 large onion finely chopped
1 pack of mixed or brown mushrooms
First preheat the oven to 200°C
Peel and chop the butternut squash into cubes, throw on the garlic cloves, don't bother to unpeel them and splash on some oil. Roast for around 25-30 minutes until soft.
Meanwhile, fry off the chicken in a pan and set aside, then brown the onions and the mushrooms and add to the chicken and leave in a bowl.
Mix the ricotta, crème fraiche and Parmesan in another bowl, season with salt and pepper and add in the boursin or philly.
Put the spinach in a colander and pour some recently boiled water and allow to drain. Use a paper towel to get rid of the excess. Then add the wilted spinach into the ricotta with the garlic and nutmeg. Stir until you have everything well mixed in.
When the Butternut squash is done turn down the oven to 180 and mash up the squash with the roasted garlic which should burst out of their skins.
Now, the fun part! The assembly! Start with a layer of butternut squash on the bottom of the dish, then cover with the lasagne sheets, next put on another layer of butternut squash followed by the chicken and then the ricotta, sprinkle in some cheddar and Gruyere and top with lasagne, keep layering until you’re left with a layer of lasagne sheets, then top with the ricotta and then the remaining cheese and a few fresh basil leaves.
Bake in the oven at 180°C with foil for 20 mins, then remove the foil and bake for a further 20