Butternut Squash & Spinach Lasagne

On 28th January 2015, This was Dinner

Well what a lovely day, it started by almost being blown into work from the train but luckily avoiding a massive downpour of rain/hail. By the time I went home it was so very cold. I walked home from town and ended up with a blister!

I feel quite smug when I prepare a meal the day before which is exactly what I did here. This was the lasagne I was going to make Saturday before running out of steam.


  • Preheat the oven to 180ºc (fan)
  • Dice a butternut squash
  • Cut an onion into wedges
  • Wilt some spinach
  • Crumble some ricotta cheese
  • Grate some parmesan
  • Get milk, nutmeg, flour, butter, lasagne sheets, oil & seasoning ready


Pop the squash and onion on a baking tray and drizzle with oil, season, then add a splash of water. Bake in the oven for about 30-35 minutes until the squash is cooked.

Melt some butter in a pan and add the flour, stirring to make a roux.

Remove from the heat and gradually add the milk, stirring well. Pop back on the heat and bring to a simmer, stirring constantly until thickened. Remove from the heat and add the ricotta and a grating of nutmeg. Season well.

Pop the butternut squash in a baking dish then squeeze any liquid from the spinach and cover with half.

Add half of the sauce.

Cover with the lasagne sheets then another layer of spinach. Pour the remaining sauce over then sprinkle with the parmesan. Cook for about 25-30 minutes.

TWD_2901_LASAGNEPhoto courtesy of Mr S who took the pic before he ‘tested’ it on Wednesday afternoon! I’m actually eating leftovers for lunch at work as I type this.


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