Recipes
Butternut squash and spinach lasagne
The frozen herb mix adds classic Italian flavours to this family dinner classic
The frozen herb mix adds classic Italian flavours to this family dinner classic
(27 votes)
Cook: 1 Hour 10 Mins
Serves: 6
Price: 79p per serving
Nutritional Information
Each 361g serving contains
Energy
1433kj
343kcal
1433kj
343kcal
17%
Fat
11.6g
11.6g
Med
17%
17%
Saturates
5.8g
5.8g
High
29%
29%
Sugars
11.6g
11.6g
Med
13%
13%
Salt
0.22g
0.22g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
397kj/95kcal
Typical energy values per 100g:
397kj/95kcal
Ingredients
700g bag frozen Scratch Cook Butternut Squash Chunks
1tbsp rapeseed oil
125g Frozen for Freshness Diced Onions
1tsp frozen Scratch Cook Chopped Garlic
30g unsalted butter
50g plain flour
500ml semi-skimmed milk
¼tsp ground nutmeg
300g frozen spinach, thawed and drained
2tbsp frozen Scratch Cook Italian Herb Mix
175g ricotta cheese
180g lasagne sheets
90g bag Asda Mixed Baby Leaf Salad
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Cook the frozen squash in boiling water for 6-8 mins. Drain and set aside.
3
Heat the oil on a medium setting and cook the onion for 6 mins. Add the garlic and cook for 2 mins. Add the squash and set aside.
4
Melt the butter in a pan and stir in the flour. Cook for 2 mins until golden, stirring constantly. Whisk in the milk. Season with black pepper and the nutmeg. Bring to a simmer, reduce the heat and cook for 5 mins, stirring regularly. Reserve 2 ladles of the sauce to top.
5
Stir the spinach, herb mix and half the ricotta into the rest of the sauce.
6
Layer the lasagne in a 30cm x 20cm dish with the squash mixture and spinach sauce. Top with the reserved sauce and the rest of the ricotta.
7
Cover with foil and bake for 40-45 mins, removing the foil for the last 10 mins, until brown and bubbling.
8
Serve with the salad.