Butternut, Spinach & Ricotta Lasagne

A veggie, vitamin loaded evening meal 

Butternut, spinach & ricotta lasagne

Butternut, spinach & ricotta make this a tasty bake from BW Fitness

Serves 4 - 6
Prep: 25 min
Cook: 10 min fry, 40 min bake.

Ingredients:

1/2 butternut, 1/2 courgette, 1 onion, 1 carrot,

1 stick celery, 2 garlic cloves

4 x roughly chopped salad tomatoes

1 tin chopped tomatoes
4-6 sheets of lasagne pasta.

1 lug of olive oil, Salt and pepper to season

250g ricotta, 200g spinach, 1 egg 30ml milk (semi or full)

Method:

Dice onion, garlic, celery, carrot and butternut, add to pan along with olive oil. Fry until soft for 10 - 12 min.

Dice courgette, add to pan with chopped salad tomatoes and tin of tomatoes, season with salt and pepper. Allow to simmer for 8 minutes.
In a second pan add the ricotta, egg and spinach, cook on medium heat stirring often, once softened, add milk and cook for a further few minutes.

Remove both pans from heat and add a generous amount of the butternut mix to a lasagne dish until the bottom is covered. Layer the lasagne sheets, then a layer of the spinach and ricotta mix, repeat layers until mix is used, finish with spinach and ricotta mix on top. 

Cook in oven on 190° fan assisted, 200° conventional oven for around 40 minutes.

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