Serves 4: Prep & Cook time 1 hour
Ingredients
½ Butternut squash, peeled and diced
Rapeseed Oil
1 Smoked Garlic Clove, crushed
260g large leaf spinach, leaves finely shredded
250g Mascarpone
50g Pine nuts, toasted
3 tbsp Parmesan Cheese, grated
6 sheets Fresh Lasagne
75ml Single Cream
Method
1/ Heat the oven to 190C/fan 170C/gas 5. Put the squash in a deep frying pan with some rapeseed oil, the garlic, and plenty of salt and pepper and cook gently, stirring often, for 15 minutes or until the squash is tender. Stir through the spinach and cook for a further 2 minutes, stirring it once or twice until it wilts and any liquid has evaporated. Add the mascarpone (except for 1 tbsp) and the pine nuts and fold everything together.
2/ Spoon the remaining tablespoon of mascarpone into a baking dish and lay 2 sheets of lasagne on top. Add half of the squash mixture followed by 2 more lasagne sheets then the remaining squash mixture and lasagne sheets. Spoon the cream on top, making sure all the pasta is covered, and sprinkle with the parmesan. Bake for 20-30 minutes, or until the filling is bubbling around the edges.