Butternut squash and spinach lasagna

• olive oil↗1½ tbsp tbsp

  plus extra for the pan

• large butternut squash↗1

  peeled (about 1.5 kg)

• red onion↗1

  thinly sliced

• young spinach leaves↗250g g
• sun‑dried tomatoes↗50g g

  in oil, drained and finely chopped

• ricotta↗500g g
• cottage cheese↗500g g
• Parmesan (hard)↗100g g

  grated

• eggs↗2
• grated cheddar or mozzarella100g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and lightly grease a 2‑liter baking dish with oil. Trim the top of the squash, about two‑thirds of the upper part, just above the lower third (the rounded part containing the seeds). Cut the bottom part of the squash in half and scoop out the seeds (save them for another recipe), then slice and set aside. Place the flat end of the squash stem on a board and carefully cut vertical long strips resembling wide lasagna sheets, about 3‑5 mm thick.

2. 2

   Arrange the squash slices on one or two large baking trays, drizzle with 1 tbsp olive oil, then season and toss to coat. Roast for 15 minutes. Place the onion in a second, smaller baking dish, drizzle with ½ tbsp olive oil, season and toss. Roast the onion in the oven for another 10‑12 minutes until soft and caramelized. Remove the onion and squash from the oven and set aside.

3. 3

   Place the spinach in a microwave‑safe bowl and heat on full power for 2 minutes, stirring after 1 minute, or place in a colander and pour boiling water over it to soften. Squeeze to remove as much water as possible. Roughly chop the spinach and add to a large bowl together with the sun‑dried tomatoes and roasted onion. Season to taste.

4. 4

   In another bowl, combine ricotta, cottage cheese, 75 g grated Parmesan, and the beaten eggs.

5. 5

   Cover the bottom of the prepared dish with a layer of squash and evenly spread one‑third of the ricotta mixture on top. Sprinkle half of the spinach mixture, then another layer of squash, a layer of ricotta, the second layer of spinach, then the remaining squash – you may not need all of it. Finish with the remaining ricotta and sprinkle the remaining Parmesan and cheddar or mozzarella.

6. 6

   Bake for 45‑55 minutes until the top is golden‑brown. Let cool for 10 minutes before serving. After fully cooling, it can be frozen for up to two months. Thaw overnight and reheat in the oven until piping hot.