This veggie butternut squash, spinach and mascarpone lasagne is a great veggie option. It's packed full of flavour and even meat-eaters won't be complaining
Ingreadient
- ½ butternut squash, peeled and diced
- olive oil
- 1 clove garlic, crushed
- 260g large leaf spinach, leaves finely shredded
- 250g mascarpone
- 50g pine nuts, toasted
- 3 tbsp parmesan or grana padano (or veggie alternative)
- 6 sheets fresh lasagne
- 75ml single cream
Direction
- Heat the oven to 190C/fan 170C/gas 5. Put the squash in a deep frying pan with some olive oil, the garlic, and plenty of salt and pepper and cook gently, stirring often, for 15 minutes or until the squash is tender. Stir through the spinach and cook for a further 2 minutes, stirring it once or twice until it wilts and any liquid has evaporated. Add the mascarpone (except for 1 tbsp) and the pine nuts and fold everything together.
- Spoon the remaining tablespoon of mascarpone into a baking dish and lay 2 sheets of lasagne on top. Add half of the squash mixture followed by 2 more lasagne sheets then the remaining squash mixture and lasagne sheets. Spoon the cream on top, making sure all the pasta is covered, and sprinkle with the parmesan. Bake for 20-30 minutes, or until the filling is bubbling around the edges.
