Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, spinach, ricotta & butternut squash lasagne. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Remove from heat, uncover, and stir. Sauce – As the spinach cooks, add the ricotta, cream, parmesan, nutmeg to a blender or small food processor and blend until creamy. Finish – Just finish the dish by adding in the ricotta, salt and pepper and cook on medium heat until the cheese is heated through. Serve – Plate up and enjoy.
Spinach, Ricotta & Butternut Squash Lasagne is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Spinach, Ricotta & Butternut Squash Lasagne is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spinach, ricotta & butternut squash lasagne using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Spinach, Ricotta & Butternut Squash Lasagne:
- Take 2 butternut squash
- Prepare 3 cloves garlic
- Take 500 g lasagne sheets
- Prepare 100 g Parmesan
- Prepare 250 g ricotta
- Get 1 ball mozzarella
- Make ready 400 g spinach
- Prepare Bunch sage
- Prepare Olive oil
- Make ready Salt & pepper
Let the pasta boil until al dente, then drain in a colander. Spinach Ricotta Pasta Bake is made with creamy ricotta and loads of spinach stirred through pasta, topped with pasta sauce, cheese and then baked until bubbly and golden. It tastes like a Spinach and Ricotta stuffed shells - but way faster to make! Bring a large, wide pot of salted water to a simmer.
Steps to make Spinach, Ricotta & Butternut Squash Lasagne:
- Preheat oven to 180C.
- Cut both butternut squash in half and remove the seeds. Chop into small cubes. Cover with oil and put it the oven for 30 minutes (or until soft).
- Meanwhile, finely chop garlic and fry in oil for 1 minute.
- Add spinach and stir until it’s wilted.
- Take off the heat. Add half of the ricotta and some sage. Stir well and set aside.
- Once it’s finished cooking, purée half of the butternut squash. Add water to help mix.
- In a large bowl mix the butternut squash chunks, purée and remaining ricotta.
- Start to assemble the lasagne! Level 1: A layer of squash mix
- Level 2: Lasagne strips, some spinach mix and Parmesan on top.
- Level 3: Lasagne strips, squash mix.
- Level 4: Lasagne strips, spinach mix, squash mix, mozzarella slices and Parmesan.
- Drizzle some oil on top and then place in the oven for 45 minutes.
- Enjoy!
It tastes like a Spinach and Ricotta stuffed shells - but way faster to make! Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater.
So that’s going to wrap this up for this special food spinach, ricotta & butternut squash lasagne recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
