Butternut, Spinach & Ricotta Lasagne

I managed to source some fresh lasagne sheets here recently and since concocting a lentil lasagne recipe, which I was very pleased with and we both enjoyed a lot, I've been toying with the idea of creating another vegetarian version using spinach and ricotta. Somehow I wasn't really convinced about using a tomato or béchamel sauce though, and so have hummed and hahed over this for a while. I felt it needed something else to give it that deeper comforting taste I wanted, something other than the almost-to-be-expected traditional sauce, and I think butternut squash fits the bill admirably. Thinning the ricotta with yogurt works well in creating a "white sauce" and it keeps the dish healthy and light without foregoing on flavour. Crème fraîche would also work but be more calorific of course.

Now that we are coming into summer I didn't really expect to feel like having the oven going and making some comfort food. Although the weather is very pleasant the evenings are still a little cool and so happily this new recipe could be made and enjoyed now rather than in the autumn. I made the butternut squash/spinach mixture earlier in the day, so stirring up the ricotta mixture and putting everything together was really a doddle ... no stress at all. I've heard a lot of people say how much work it is to make a lasagne, this one isn't although, of course, it's really time-saving to use fresh lasagne sheets to do away with all that pre-cooking.

Oh this was really yummy, very light and not at all stick-to-your ribs. Very comforting and satisfying at the same time. Light enough to eat any time of year really as long as it is allowed to cool a little before serving. Will definitely be making this again.

Butternut, Spinach & Ricotta Lasagne - Serves 4

1 tbsp olive oil
1 largish onion, finely chopped (I used the food processor)
2 cloves of garlic, squashed with the side of a heavy knife and finely chopped
600g butternut squash, peeled, deseeded and roughly chopped
250ml vegetable stock (made with Marigold powder, or similar)
400g frozen leaf spinach, thawed and drained (or 300g fresh)
freshly ground nutmeg
salt and pepper
250g tub ricotta
125g natural yogurt
3 tbsp double cream
1 large egg yolk
fresh lasagne sheets, enough to give 5 layers
30g Parmesan, freshly grated, to sprinkle on top

Heat oven to 200ºC/400ºF/gas mark 6

Heat the oil in a medium saucepan and, over a medium heat, cook the onion until soft. Add the garlic and cook for a further 30 seconds until it releases its aroma. Now tip in the butternut squash and the stock and let simmer, covered, until soft. Allow to cool slightly, mash until smooth, and stir through the spinach. Season to taste with nutmeg, sea salt and freshly ground black pepper.

Mix together the ricotta, yogurt, double cream and egg yolk. Season with salt and pepper.

Spoon a small amount of this ricotta mixture into the bottom of a rectangular oven dish (30 x 20 x 5cm) to coat, and place a layer of lasagne sheets on top. Now spoon over a quarter of the butternut and spinach mixture, completely covering the pasta, then dot some of the ricotta mixture over that ... making sure to keep enough back for the topping. Continue layering in this way, using five layers of lasagne sheets in total, and finishing with a layer of lasagne topped with generous smothering of the remaining ricotta mixture.

Sprinkle over the Parmesan and bake, covered with aluminium paper, for 20 minutes. Remove cover and bake for a further 20 minutes until bubbling and golden. Let stand at least 10 minutes before serving.