Save to your scrapbook
Butternut and ricotta lasagne
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g Waitrose Butternut Squash Sheets
180g Waitrose Cooks' Ingredients Puttanesca Mix
250g Galbani ricotta
80g essential Waitrose grated Parmigiano Reggiano
300g Waitrose 1 Pomodoro Pasta Sauce
Preheat the oven to 200°C, gas mark 6. Pat the squash sheets dry; toss with 1 tbsp oil from the puttanesca mix jar and season. Lay 3-4 sheets in a small ovenproof dish. Drain and chop 1⁄2 the puttanesca mix; stir into the ricotta with 2 tbsp parmesan. Spoon 1⁄2 the ricotta mixture over the sheets; top with 1/3 of the tomato sauce. Repeat with another layer of squash, ricotta and sauce; top with a final layer of squash and sauce. Sprinkle over 1 tbsp parmesan and bake for about 1 hour, until bubbling.
This recipe was first published in Wed Dec 20 15:01:31 GMT 2017.