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 slightly, including reducing the quantities – although I still had plenty left over to re-heat another time.

Ingredients

• 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
• Salt
• Pepper

Method

1. Pre-heat the oven at 180C. Halve and de-seed the butternut squash and bake for 40 – 50 minutes until soft.
2. 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.
3. Take the butternut squash out of the oven and remove from the skins and mash.
4. In a large bowl mix the butternut mash, the remaining ricotta, the Dijon mustard, salt and pepper. 
5. 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. 
6. 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. 

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