As I mentioned in my WIAW post yesterday I made Jamie Oliver’s recipe for butternut squash lasagne for my friend Sarra last night.
I got the book Everyday Super Food from my very kind friend Catriona for Christmas (thanks pal) and all the recipes look amazing. This lasagne was recommended by someone who had already made it as being super tasty so I thought I’d give it a go.
I was a little sceptical, mainly because the recipe is so healthy. How can a lasagne made with no béchamel, cheddar cheese or greasy sauce be as good?! Well I can tell you honestly it turned out fab!
What I love about the book too is that it gives you nutritional information for each recipe. A portion of this lasagne is 438kcal with 21.2g of protein, good news for me!
Pum’s Jamie’s Super Squash Lasagne
- olive oil
- large butternut squash
- 1 tsp. ground coriander
- 4 cloves garlic
- 1 fresh red chilli
- 2 x 400g chopped tomatoes
- 2 cups water
- 200g spinach
- 100g parmesan (upped from 60g in the recipe because I ran out by the time I got to the top woops)
- 250g dried lasagne sheets (recipe asks for whole-wheat but I used gluten-free)
- 600g fat-free cottage cheese (I upped this from the 400g in the recipe so the top didn’t dry out)
- 100ml semi skimmed milk
- 1 tablespoon sunflower seeds
- 2 sprigs rosemary (upped from 1 sprig because I LOVE rosemary)
- Cut the butternut squash into large chunks after de-seeding (skin left on) and roasted in the oven for 1 hour with a good splash of oil and the coriander.
- Added a splash of oil, chopped garlic and chopped chilli to a pan and cooked for a couple of minutes then adding the tinned tomatoes and 2 cups of water, salt and pepper and cooked for a further 30 mins until thickened.
- In a suitable lasagne dish spread 1/3 of the sauce on the bottom then cover with a layer of spinach, roasted squash, a little parmesan and lasagne sheets. Repeated these layers twice more.
- Combined the cottage cheese and milk well with salt and pepper then spread over the top evenly, covering with the remaining parmesan and the sunflower seeds. Rubbed the rosemary in a little oil and scattered the leaves only over the top.
- Baked for 50 mins and tucked right in!
The assembly was all done the night before. I just covered in foil and refrigerated overnight so all I had to do was bake in the oven when Sarra was there, easy peasy (I left the foil on for the first 40 mins then removed for the last 10 so it browned slightly).
Unfortunately the pictures don’t do it justice. I was too busy blabbing on and stuffing my face to check the quality of my pictures, probably a sign of how delicious it was!
I now have 3 portions in the freezer of this and 1 in the fridge…love my leftover dinners so I do!