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Butternut squash lasagne

Spiral Expert

Preparation : 15 min Resting : -
Cooking : 30 min Equipment : Spiral Expert, Fusilli cone
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Serves 4 PEOPLE :
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
1Preheat the oven to 220°C. Thaw and squeeze the spinach to remove excess moisture.
2Spiralize the butternut squash using the FUSILLI cone. Cut into shorter lengths.
3Layer a third of the squash in base of a buttered 20cm baking dish; sprinkle with chili flakes. Top with half the spinach.
4Combine 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.
5Cover with foil and bake 30-45 minutes until the squash is tender. Brown under a hot grill, if desired.


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