Butternut Pumpkin Lasagne Recipe

  • 3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 5.00 (3 Ratings)
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  • 55 mins
  • Easy Easy
  • VegetarianContains NutsImmunity
  • Microwave
  • Panasonic

Ingredients

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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.

Enjoy

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Ingredients

1/2 box lasagne sheets
200ml light liquid cream
1 butternut squash
250g ricotta cheese
a handful of pine nuts
salt and pepper