As the nights draw in a little earlier and the temperatures begin to drop, embracing Autumn can be tough as summer starts to fade away. Don’t let the changing seasons get you down by focussing on all the great things that September and October have to offer – golden brown trees, piles of leaves just asking to be played in, a wardrobe full of cosy jumpers and some delicious seasonal flavours.

Butternut squash is harvested from early September through to November, so Autumn truly is the best time to make the most of this humble vegetable. Not one for the faint-hearted, we love the butternut squash’s deep nutty flavour in this cheesy vegetarian lasagne and think it’s best served with a side of salad or potatoes with some caramelised roasted vegetables.

Find the full recipe on our blog: https://blog.procook.co.uk/recipe/butternut-squash-spinach-lasagne-recipe/

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INGREDIENTS

For the butternut squash purée:
– 1 butternut squash
– 150 g ricotta cheese
– 150 ml semi skimmed milk
– 1 tbsp olive oil
– 1 pinch salt and pepper (to season)
– ½ tsp ground cinnamon
– ½ tsp ground nutmeg

For the spinach mix:
– 1 tbsp olive oil
– ½ 1 large onion (diced)
– 3 cloves garlic (minced)
– 250 g ricotta cheese
– 250 g mozzarella (grated)
– 4 handfuls baby spinach

For assembly:
– 9 lasagne sheets (will vary on your dish)
– 3 tbsp mozzarella (grated)
– 3 tbsp vegetarian hard cheese (grated)

METHOD

Butternut Squash Purée

1. Peel and slice the butternut squash into 1″ cubes
2. Place on a baking tray, drizzle with olive oil and season with salt and pepper
3. Cook for 30 minutes at 190°C then set aside to cool
4. Once cool add to a food processor and blend until smooth
5. Add milk, ricotta cheese, salt, pepper, ground cinnamon and ground nutmeg and blend again until smooth and thick

Spinach mix

1. Heat the olive oil in a frying pan
2. Add the garlic and cook for 2-3 minutes or until the onion is soft
3. Add the minced garlic and cook for one minute before adding the spinach
4. Cook until the spinach has wilted, remove from the heat and transfer to a mixing bowl
5. Once cool add the mozzarella and ricotta cheese and stir to combine

Optional – lasagne sheets

1. If your lasagne sheets need pre-cooking follow packet instructions

Assembly

1. Brush your oven dish with olive oil to prevent sticking
2. Place your lasagne sheets in the bottom of your dish, overlapping if necessary
3. Drop 3-4 tbsp of the butternut squash purée onto the pasta and spread with the back of your spoon
4. Drop 3-4 tbsp of the spinach mix onto the purée layer and carefully spread with the back of your spoon
5. Sprinkle with 1 tbsp of Italian hard cheese and 1 tbsp of mozzarella
6. Repeat the process until the dish is full
7. Top with 1 tbsp of mozzarella and 1 tbsp of Italian hard cheese before covering and placing in a pre-heated oven for 35 minutes at 190°C
8. Optional – remove from the oven and top with wilted spinach, halved tomatoes or caramelized onion. Place under the grill uncovered for 5-10 minutes until golden brown
9. Serve immediately

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