Squash and spinach lasagne

Total time: 1hr 15m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 618 Kcal, 24g Protein, 51g Carbohydrates, 36g Fat


  • Spinach
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 400 g leaf spinach
  • 0.5 tsp salt
  • Sauce
  • 2.5 dl single cream
  • 250 g ricotta, 50g set aside
  • 1 eggs
  • 60 g grated Parmesan
  • 0.5 tsp salt
  • Lasagne
  • 9 white lasagne sheets
  • 800 g squash (e.g. butternut), cut into slices approx. 5 mm thick
  • 20 g grated Parmesan
  • 0.25 bunch sage, roughly chopped
  • Utensils
  • For an ovenproof dish approx. 3 litre capacity, greased

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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