A very satisfying vegetarian dinner that’s easy to make. It doesn’t use béchamel sauce, so the lasagna is not super gooey. With this much cheese in the layers, it is a very rich meal. Takes approximately an hour, from chopping to serving. Serve with a small side salad.
You can easily triple the ingredients and make a big tray with extra to freeze.
Makes 1 loaf tin (about 3 portions)
- 3 cups chopped butternut squash
- 4 cubes frozen chopped spinach, thawed
- 250 g ricotta
- 100-150 g shredded mozzarella
- 1/2 cup grated parmesan
- 2/3 cup full fat milk
- About 6 lasagna noodles
- 2 tsp finely chopped sage
- 2 tsp thyme, leaves only
- 2 cloves garlic, minced
- 1/2 large shallot, finely chopped
- Salt and pepper to taste
- Butter for frying
Preheat oven at 180C with grill or broil function.
Heat 1 tbsp butter in ovenproof frying pan and sauté butternut squash, seasoning with salt and pepper. Spread squash cubes evenly in pan, place pan on upper rack of oven, and roast for 10 minutes. Set aside.
Heat 1 tbsp butter in frying pan on medium-high heat. Add shallot, garlic, sage, and thyme and sauté until shallots are soft. Watch garlic to make sure it doesn’t burn. Set aside to cool.
In medium mixing bowl, add cooled shallot and garlic mixture, thawed spinach (drained), parmesan, and ricotta. Season with salt and pepper.
Prepare loaf tin and spread thin layer of spinach and cheese mixture over bottom. Alternate layers of lasagna noodles, roasted butternut squash, and spinach and cheese mixture, ending with lasagna noodles.
Evenly sprinkle shredded mozzarella on top of lasagna sheets. Pour milk around edges of the lasagna. Bake in middle rack for 20-25 minutes. Let rest for 10 minutes before serving.