So, I’ll admit this lasagne is a bit of a labour of love. There’s quite a bit of prep that needs doing before you can assemble the lasagne but it is totally worth it.
I obviously decided to make this on a weeknight which I only regretted a tiny bit and had fully gotten over by the time I’d taken my first bite of cheesey pasta laden goodness.
Will got back late and polished off two servings which was the final seal of approval. Win.
Start off with a butternut squash chopped into small chunks and baked until soft. Cook up some mushrooms and spinach and mix the spinach with ricotta and salt and pepper. The squash goes into a creamy sauce with a little nutmeg and then it’s all layered into a baking dish with mozzarella and topped with cheddar and parmesan.
This recipe makes enough for six big servings. We’ll be taking this for lunch and freezing some for another night which I’m pretty excited for. One of my favourite things is getting to relive a delicious meal a few weeks after I originally ate it.