Butternut squash lasagna with spinach

Ingredients

For the squash

• 1.2 kg butternut squash (peeled and cut into 2 cm cubes)
• 1 tbsp olive oil
• 1/2 tsp fine salt

For the sauce

• 1 tbsp olive oil
• 1 medium yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 700 g passata
• 250 ml water
• 1 tsp dried oregano
• 1/2 tsp fine salt

For the filling and assembly

• 300 g baby spinach
• 400 g ricotta
• 1 large egg
• 50 g parmesan (finely grated)
• 1/4 tsp black pepper
• 250 g oven-ready lasagna sheets
• 200 g low-moisture mozzarella (grated)

Preparation

1. Heat the oven to 220°C. Toss the squash with 1 tbsp olive oil and 1/2 tsp fine salt, spread it on a baking sheet and roast for 30 minutes, until the edges have browned. 2. Heat 1 tbsp olive oil in a saucepan over medium heat. Add the onion and cook for 6 minutes, stirring, then add the garlic and cook for 1 minute. Stir in the passata, water, oregano and 1/2 tsp fine salt. Simmer for 10 minutes. 3. Wilt the spinach in a large dry pan over medium heat, working in batches, for about 3 minutes. Let it cool slightly, then squeeze out excess liquid. 4. Stir the ricotta, egg, parmesan and black pepper together in a bowl. 5. Lower the oven to 190°C. Spread a thin layer of sauce in a 23 x 33 cm baking dish. Add 3 lasagna sheets, then one-third each of the ricotta mixture, squash and spinach, with some sauce over the top. Repeat twice, finishing with the remaining sauce and the mozzarella. 6. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for 15 minutes more, until the top is browned and bubbling. 7. Rest the lasagna for 15 minutes before cutting.