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Butternut squash lasagne
Spiral Expert
| Preparation : 15 min | Resting : - |
| Cooking : 30 min | Equipment : Spiral Expert, Fusilli cone |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 4 PEOPLE
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| 300 | g frozen spinach |
| 1 | butternut squash neck (400g), peeled |
| ¼ | tsp crushed red chili flakes |
| 250 | g fresh whole milk ricotta |
| 1 | large egg, beaten |
| 50 | g plus 1tbsp grated Parmesan |
| 3 | tbsp basil pesto |
| 50 | g grated extra mature cheddar cheese |
| freshly ground black pepper |
| 1 | Preheat the oven to 220°C. Thaw and squeeze the spinach to remove excess moisture. |
| 2 | Spiralize the butternut squash using the FUSILLI cone. Cut into shorter lengths. |
| 3 | Layer a third of the squash in base of a buttered 20cm baking dish; sprinkle with chili flakes. Top with half the spinach. |
| 4 | Combine the ricotta, egg, 50g Parmesan and ¼ tsp pepper. Spread half the ricotta mixture over the spinach and dot with half the pesto. Repeat the layering finishing with a layer of squash; sprinkle with the remaining chili flakes. Scatter the cheddar and remaining Parmesan over the top. |
| 5 | Cover with foil and bake 30-45 minutes until the squash is tender. Brown under a hot grill, if desired. |
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