How to cook Spinach, Ricotta & Butternut Squash Lasagne

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We hope you got benefit from reading it, now let's go back to spinach, ricotta & butternut squash lasagne recipe. To cook spinach, ricotta & butternut squash lasagne you only need 10 ingredients and 13 steps. Here is how you do that.

The ingredients needed to cook Spinach, Ricotta & Butternut Squash Lasagne:

1. Take 2 of butternut squash.
2. Provide 3 cloves of garlic.
3. Provide 500 g of lasagne sheets.
4. Prepare 100 g of Parmesan.
5. Prepare 250 g of ricotta.
6. You need 1 of ball mozzarella.
7. Prepare 400 g of spinach.
8. Provide Bunch of sage.
9. Use of Olive oil.
10. Take of Salt & pepper.

Steps to make Spinach, Ricotta & Butternut Squash Lasagne:

1. Preheat oven to 180C..
2. 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)..
3. Meanwhile, finely chop garlic and fry in oil for 1 minute..
4. Add spinach and stir until it’s wilted..
5. Take off the heat. Add half of the ricotta and some sage. Stir well and set aside..
6. Once it’s finished cooking, purée half of the butternut squash. Add water to help mix..
7. In a large bowl mix the butternut squash chunks, purée and remaining ricotta..
8. Start to assemble the lasagne! Level 1: A layer of squash mix.
9. Level 2: Lasagne strips, some spinach mix and Parmesan on top..
10. Level 3: Lasagne strips, squash mix..
11. Level 4: Lasagne strips, spinach mix, squash mix, mozzarella slices and Parmesan..
12. Drizzle some oil on top and then place in the oven for 45 minutes..
13. Enjoy!.

Finely chop the spinach and transfer to a bowl, together with the ricotta, Parmesan and lemon zest. Place teaspoonfuls of the ricotta mixture at even intervals along the middle of the pasta sheet, using. If you can't shape a loose ball with the cheese, place it in a strainer, and drain the excess liquid for about an hour..classic spinach and ricotta filling, I toss penne pasta in a creamy spinach, basil and ricotta sauce, top how to make Baked penne with spinach, ricotta & fontina. To begin, cook the penne in boiling. In a large bowl, whisk the eggs, ricotta, Romano and nutmeg until smooth; season.

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