My husband is Italian so I exercise extreme caution when cooking him a native dish. To be honest lasagne without a meat sauce would usually be blasphemy to him but he loves this dish. There are a few separate stages but it comes together pretty easily so can be relied upon as a quick mid week meat free lasagne.
1 buttered squash peeled and diced
1 onion finely chopped
2 crushed garlic cloves
1 tsp oregano
Olive oil for roasting
200g baby spinach leaves
250g pack of lasagne
250g ricotta cheese
300g cottage cheese
150g small diced mozzarella
25g pine nuts to top
Preheat your oven to 200c, fan 180c. Place the chopped squash, onion, garlic and oregano into a roasting tin. Drizzle the olive oil over the top and season with salt and pepper. Mix with a wooden spoon and roast for approx. 25 min.
Once roasted transfer into a blender and whizz into a tasty paste. Add water so that the consistency is easily spreadable.
Steam your spinach for 1-2 minutes and soak your lasagne sheets in boiling water for a few minutes to soften.
Mix together your Ricotta, Cottage and half the mozzarella cheese in a bowl.
To begin constructing your lasagne take an oven proof bowl and spread a thin layer of your squash paste. Top with some spinach and cheese mixture. Lay down your first layer of lasagne sheets. Repeat the layers two more times, finishing with a layer of cheese and pine nuts on the top.
Cook for 30 minutes and serve with a fresh green salad.