Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Butternut squash lasagne
Made with butternut squash sheets instead of pasta, this pork lasagne is a tasty alternative to the classic
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Ready in 1 hour 40 minutes
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Cooking time 1 hour 15 minutes
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Prep time 25 minutes
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Serves 6
Three of your 5 a day
Ingredients
- 1 tbsp olive oil
- 2 onions, diced
- 500g 5% pork mince
- 250g chestnut mushrooms, sliced
- 350g tomato and mascarpone sauce
- 400g chopped tomatoes
- 6 leaves of sage, roughly chopped
- 100g baby leaf spinach
- 1 pack butternut squash lasagne sheets
- 25g parmesan cheese
- 1 pack salad leaves, to serve
Method
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1
Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and cook the diced onions for 5 minutes until softened. Add the pork mince and fry for a further 5 minutes, until browned all over. Stir in the mushrooms and cook for 3-4 minutes or until softened.
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2
Pour ¾ of the tomato and mascarpone sauce into the frying pan, followed by the tin of chopped tomatoes and sage. Simmer for 5-6 minutes, until slightly thickened. Add the spinach and cook until wilted. Mix well to ensure it is covered with sauce.
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3
Begin to layer the lasagne in an ovenproof baking dish. Start with a layer of the pork mixture then cover with a layer of butternut squash lasagne sheets. Repeat this until the mix is used up, ensuring the butternut squash is the final layer.
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4
Top with the remaining tomato and mascarpone sauce and a generous topping of parmesan cheese. Bake in the oven for 45-50 minutes until a golden brown crust has formed. Take out of the oven and allow to sit loosely covered with foil for 15 minutes. Serve alongside the salad leaves.
