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Melt-in-your-mouth layers of butternut squash, fresh spinach and nutmeg-infused ricotta cream, baked until bubbly and golden.
No need to make a time-consuming béchamel sauce: simply mix ricotta with heavy cream, milk and Parmesan for a quick sauce that cooks the lasagna noodles while staying light.
The finely diced butternut squash and baby spinach melt together between every layer.
Cut the peeled butternut squash into small 1.5 cm cubes. In the sauté pan with the oil, cook them for 12 minutes covered with the onion and garlic. Add the spinach and let it wilt for 3 minutes.
In a mixing bowl, whisk the ricotta with the heavy cream, milk, half the grated cheese, nutmeg, salt and pepper.
Preheat the oven to 190 °C (375 °F). In the baking dish, layer: a thin layer of ricotta cream, 3 lasagna sheets, half the squash-spinach mixture, and repeat for 3 tiers. Finish with the remaining cream and grated cheese.
Bake for 35 minutes at 190 °C (375 °F) until the top is bubbling and nicely golden.
Check off every step to take the lasagna out of the oven.
It keeps for 3 days in the fridge and freezes perfectly in individual portions.
Oui, 250 g d'épinards en branches décongelés et bien pressés entre les mains pour retirer leur eau.
Non, le mélange ricotta-crème-lait apporte exactement l'humidité nécessaire pour les cuire au four.
C'est même l'idéal : les pâtes commencent à s'assouplir au frais et les lasagnes sont encore plus fondantes.
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