With both Joe and Steve being under the weather today, I needed something quick to whip together which led me to today’s successful experiment…
The lack of ‘sauce’ doesn’t impact at all and the moisture from the vegetables helps cook the pasta through.
Ingredients
1 onion, finely diced
1 courgette, diced small
200g mushrooms, diced small(ish)
500g frozen butternut squash chunks
250g ricotta
Dried lasagna sheets – I used 10
2 tsp garlic granules
1 tsp dried thyme
Salt and pepper
Grated cheese
2 tbsp double cream (optional)
Method
- Preheat oven to 180 degrees
- Place the squash in a large bowl and pour over boiling water to defrost. Then drain.
- Add the remaining vegetables, ricotta, garlic, thyme and seasoning and stir well.
- In an ovenproof dish, layer the pasta and vegetable mix, starting and ending with pasta, until used up.
- If using, drizzle the cream over the top layer of pasta then top with grated cheese
- Top with a grease proof paper and tin foil lid then bake in the oven for 45-60 minutes, removing the lid for the final 15 minutes, to allow the cheese to turn golden.
