Recipes
Butternut squash & spinach lasagne
Make use of your favourite freezer veg here with our tasty twist on a veggie lasagne that everyone will love.
Make use of your favourite freezer veg here with our tasty twist on a veggie lasagne that everyone will love.
Cook: 50 Mins
Serves: 4
Price: £1.50 per serving
Nutritional Information
Each 449 serving contains
Energy
9196kj
489kcal
9196kj
489kcal
24%
Fat
14.8g
14.8g
Med
21%
21%
Saturates
8.5g
8.5g
High
43%
43%
Sugars
16.2g
16.2g
Low
18%
18%
Salt
0.54g
0.54g
Low
9%
9%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2048kj/489kcal
Typical energy values per 100g:
2048kj/489kcal
Ingredients
2 red onions, chopped
425g frozen whole leaf spinach
½ bunch fresh basil
250g tub ricotta
150ml semi-skimmed milk
75g vegetarian hard cheese or Asda Grated Parmesan
12 lasagne sheets
Mozzarella (optional)
700g pack Asda frozen butternut chunks
Method
1
Preheat the oven to 200°C/180°C fan/gas 6 and cook the butternut according to pack instructions, adding the onion for the last 10 mins.
2
Follow pack instructions to cook the spinach. When the butternut is done, crush lightly with a fork and stir through drained spinach.
3
Roughly chop most of the basil, combine with the ricotta, milk and most of the hard cheese. Season with black pepper. In a 20x25cm baking dish, spoon ¼ of the butternut mix, top with some of the ricotta then layer over 3 lasagne sheets. Repeat the layers, finishing with ricotta, hard cheese and torn mozzarella, if using.
4
Reduce the oven to 180°C/160°C fan/gas 4 and bake, covered with foil for 40 mins. Remove foil and bake for 5 mins more until golden. Allow to stand for 10 mins, then serve with fresh basil.