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    Butternut and ricotta lasagne

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    Butternut and ricotta lasagne

    • Total time: 1 hour 10 minutes

    Serves: 4


    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. 

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