Butternut Squash and Spinach Lasagne

Name: Butternut Squash and Spinach Lasagne
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: jewish
Ingredients: 11/2 tbsp olive oil plus extra for the dish; 1 large butternut squash peeled (about 1.5kg); 1 red onion thinly sliced; 250g baby spinach leaves; 50g sundried tomatoes in oil, drained and finely chopped; 500g ricotta; 500g quark; 100g kosher parmesan grated; 2 eggs; 100g grated cheddar or mozzarella

⏱ 100 mins 🍽 Serves 4 🌶 jewish ✅ Easy 🏷 Main course

This vegetarian main dish offers a creative twist on classic lasagne by using thin slices of roasted butternut squash in place of pasta sheets. Layers of squash are assembled with a creamy ricotta and quark filling, a spinach and sundried tomato mixture, and a topping of melted cheese. The result is a richly flavoured, veg-packed bake that is perfect for a family dinner. It requires about 100 minutes to prepare and cook, serving four people generously.

Ingredients

11/2 tbsp olive oil plus extra for the dish
1 large butternut squash peeled (about 1.5kg)
1 red onion thinly sliced
250g baby spinach leaves
50g sundried tomatoes in oil, drained and finely chopped
500g ricotta
500g quark
100g kosher parmesan grated
2 eggs
100g grated cheddar or mozzarella

Method

Preheat your oven to 180C/160C fan/gas 4 and lightly oil a 2-litre ovenproof dish. Prepare the squash by cutting off the neck section, about two thirds from the top. Halve the lower, seeded part, remove the seeds, and slice it. Stand the neck on its flat end and carefully cut it vertically into long, thin strips about 3-5mm thick, similar to lasagne sheets.
Place the squash strips on one or two large baking trays. Drizzle them with 1 tbsp of olive oil, season, and toss to coat. Roast for 15 mins. In a separate, smaller tin, toss the sliced red onion with ½ tbsp olive oil and season. Add the onions to the oven and cook everything for a further 10-12 mins until softened and caramelised. Set both aside.
Wilt the baby spinach by microwaving it in a bowl for 2 mins, stirring after 1 min, or by pouring boiling water over it in a colander. Press out as much water as you can. Chop the spinach roughly and combine it in a large bowl with the sundried tomatoes and the roasted onions. Season the mixture.
In a separate bowl, combine the ricotta, quark, 75g of the grated parmesan, and the two beaten eggs until well mixed.
Begin assembling in the oiled dish. Create a base layer with some of the roasted squash. Spread a third of the ricotta mixture evenly over it. Scatter half of the spinach mixture on top. Add another squash layer, followed by more ricotta and the remaining spinach. Finish with a final squash layer, the last of the ricotta, and a scattering of the remaining parmesan and cheddar or mozzarella.
Bake the assembled lasagne for 45-55 mins until the top is golden brown. Allow it to cool for 10 mins before slicing and serving. Once completely cool, it can be frozen for up to two months. Defrost it overnight and reheat in the oven until piping hot.