I love this recipe because it is so seasonal – the butternut squash was in my Oddbox recently and I already had most of the other ingredients in stock (including sage from my garden). I just needed to buy the ricotta and mozzarella.
One of the pleasures of subscribing to Oddbox is that I start from the ingredients and then search for a recipe rather than the other way round. It lessens the decision making effort of planning meals and I also know I am doing my bit to reduce waste (Oddbox takes produce that would otherwise be thrown away).
This is a version of a MOB Kitchen recipe which I have adapted it slightly, including reducing the quantities – although I still had plenty left over to re-heat another time.
- 1 butternut squash
- 1 teaspoon Dijon mustard
- 2 cloves of garlic, finely chopped
- 250g lasagne sheets
- 100g parmesan
- 1 ball mozzarella
- 150g ricotta
- 400g spinach, washed
- 6 sage leaves, chopped
- Olive oil
- Pre-heat the oven at 180C. Halve and de-seed the butternut squash and bake for 40 – 50 minutes until soft.
- Cook the garlic for about 30 seconds in a pan of olive oil, then add the spinach. Once wilted add the sage, half of the ricotta and 15g of parmesan. Remove from the heat and set aside.
- Take the butternut squash out of the oven and remove from the skins and mash.
- In a large bowl mix the butternut mash, the remaining ricotta, the Dijon mustard, salt and pepper.
- Assemble the lasagne in an oven proof dish – first a layer of butternut squash, then lasagne sheets, then a layer of spinach, and a grating of parmesan. Repeat the layers finishing with a layer of spinach.
- Cover with discs of mozzarella and grated parmesan. Add a drizzle of olive oil and black pepper and bake in the oven for 30/45 minutes until golden brown.