Butternut Squash and Sweet Potato Lasagne
Butternut squash is a brilliant nutrient dense veg but oftentimes people just aren't exactly what to do with it other than the old standby butternut squash soup. Here is a tasty main dish that also includes that superfood extraordinaire sweet potatoes. It is guaranteed to tickle the taste buds with all the flavourful herbs.

Ingredients
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50g parmesan
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50g dried breadcrumbs
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600g sweet potato & butternut squash
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4 sprigs of rosemary
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12 sage leaves
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12 lasagne sheets
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75g baby spinach leaves
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Pinch of salt
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Drizzle of olive oil
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100g toasted pine nuts
White Sauce:
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100g parmesan
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2 cm piece of fresh ginger
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600g ricotta cheese
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2 eggs yolks
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Salt and pepper
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Pinch of nutmeg
Method
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Preheat oven to 220C/Gas 7.
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Boil water for the vegetables.
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Finely grate the parmesan for the topping, toss in a small bowl with the breadcrumbs and set aside.
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Cut sweet potatoes and butternut squash into quarters. Put into a large pan with boiling water and cover with lid. Cook for 15-20 minutes until tender.
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Prepare the herbs. Pick off rosemary leaves and roughly chop with sage. Set aside in a bowl.
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Prepare another pot of boiled water for the lasagne. When ready, add a drizzle of olive oil and the lasagne sheets. Cook as directed.
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Meanwhile, prepare the sauce by grating parmesan and the ginger after peeling. Put both in a medium bowl, add the ricotta, egg yolks, nutmeg, salt and pepper, mix thoroughly and set aside.
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Drain the lasagne sheets. Place back into the pan and add olive oil to ensure that they won't stick together.
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Drain the vegetables and mash until smooth. Add salt and pepper to taste.
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Assemble lasagne in a baking dish. Use a third of the mashed vegetables as the base layer. Next scatter a third of the herbs, pine nuts, and spinach leaves over the base layer, then arrange 4 lasagne sheets on top, cutting to fit if necessary. Spread a third of the white sauce over. Repeat twice more, giving you three layers. Sprinkle parmesan breadcrumbs on top and bake for 15-20 minutes.