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Squash and spinach lasagne
40 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 618
  • Fat about 36g
  • Carbohydrates about 51g
  • Protein about 24g
This is needed
This is needed for 4 people
Spinach
  • 1 tbsp olive oil
  • 400 g leaf spinach
  • 0.5 tsp salt
  • 1 garlic clove, pressed
Sauce
  • 0.5 tsp salt
  • 250 g ricotta, 50g set aside
  • 60 g grated Parmesan
  • 2.5 dl single cream
  • 1 eggs
Lasagne
  • 20 g grated Parmesan
  • 9 white lasagne sheets
  • 0.25 bunch sage, roughly chopped
  • 800 g squash (e.g. butternut), cut into slices approx. 5 mm thick
Tools
  • For an ovenproof dish approx. 3 litre capacity, greased
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And that's how it's done
And that's how it's done
Spinach
Heat the oil in a frying pan. Sauté the garlic. Gradually add the spinach and sauté with the garlic until all the moisture has evaporated, add salt.
Sauce
Mix together the cream, ricotta, parmesan and egg, add salt.
Lasagne
Layer the sauce in the prepared dish, with the lasagne sheets, squash slices and spinach. Top with the rest of the ricotta and sprinkle the cheese and sage over the top.
Bake
For approx. 35 mins. in the centre of an oven preheated to 200°C.