Ingredients
-
1/2 box lasagne sheets
-
200ml light liquid cream
-
1 butternut squash
-
250g ricotta cheese
-
a handful of pine nuts
-
salt and pepper
Ingredients
| 1/2 box lasagne sheets | |
| 200ml light liquid cream | |
| 1 butternut squash | |
| 250g ricotta cheese | |
| a handful of pine nuts | |
| salt and pepper |
Steps
|
1
|
Start by peeling the butternut and cutting it into cubes. Cook it in boiling water until you can stick a knife into it without forcing. |
|
2
|
Once it's cooked, drain and mash lightly. Season with salt and pepper. |
|
3
|
Place a tablespoon of liquid cream in your oven dish and add a layer of lasagne sheets. |
|
4
|
Spead one tablespoon of the butternut puree, one of cream and one of ricotta on the lasagne. (Repeat this at each layer). |
|
5
|
Add lasagne again, and the other ingredients, alternately, until you reach the top of the dish. On the last layer, add a mix of ricotta and liquid cream, then sprinkle with pine nuts. |
|
6
|
Set the NN-DS59 Oven to Combi 1 mode for 15 minutes, then 5 minutes to grill mode. |
|
7
|
Enjoy with a green salad. |
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