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Winter Squash and Spinach Lasagna
Winter Squash and Spinach Lasagna

Winter Squash and Spinach Lasagna
A hearty and healthy lasagna packed with winter squash and spinach.
Winter Squash and Spinach Lasagna

This meal provides a good source of protein, complex carbohydrates, and fibre to support the user's overall plan goal of healthy eating.

Ingredients:
1
Servings
  • 200
    g
     Winter Squash
  • 100
    g
     Spinach
  • 75
    g
     Lasagna Sheet
  • 100
    g
     Ricotta Cheese
  • 15
    g
     Parmesan Cheese
  • 25
    g
     Onion
  • 1
    clove
     Garlic
  • 20
    g
     Tomato Puree
  • 10
    ml
     Olive Oil
  • 1
    tsp
     Dried Oregano
  • 0.25
    tsp
     Salt
  • 0.25
    tsp
     Black Pepper
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Winter Squash and Spinach Lasagna
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the winter squash into small cubes. Dice the onion, and mince the garlic.
  3. Heat olive oil in a pan. Add onion and garlic and saute until softened.
  4. Add the winter squash and cook until slightly tender.
  5. Add the tomato puree and dried oregano, cook for 2 minutes.
  6. Stir in the spinach until wilted. Season with salt and black pepper.
  7. In a separate bowl, mix the ricotta cheese.
  8. Lightly grease a baking dish.
  9. Layer the lasagna sheets, squash mixture, and ricotta mixture in the dish. Finish with a layer of lasagna sheets
  10. Sprinkle Parmesan cheese on top.
  11. Bake in the preheated oven for 45 minutes, or until golden brown and bubbly.
Nutrition Per Serving 553 g Per 100g
Energy 748.5 kcal 135 kcal
Protein 30.2 g 5.5 g
Fibre 12.3 g 2.2 g
Salt 581.8 g 105.2 g
Sugar 11.3 g 2.0 g
Carbohydrates 96.1 g 17.4 g
Fat 27.7 g 5.0 g
Environmental Per Serving 553 g Per 100g
CO2 4 kg 0.7 kg
Water 385.4 l 69.7 l
  • 200
    g
     Winter Squash
  • 100
    g
     Spinach
  • 75
    g
     Lasagna Sheet
  • 100
    g
     Ricotta Cheese
  • 15
    g
     Parmesan Cheese
  • 25
    g
     Onion
  • 1
    clove
     Garlic
  • 20
    g
     Tomato Puree
  • 10
    ml
     Olive Oil
  • 1
    tsp
     Dried Oregano
  • 0.25
    tsp
     Salt
  • 0.25
    tsp
     Black Pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the winter squash into small cubes. Dice the onion, and mince the garlic.

Heat olive oil in a pan. Add onion and garlic and saute until softened.

Add the winter squash and cook until slightly tender.

Add the tomato puree and dried oregano, cook for 2 minutes.

Stir in the spinach until wilted. Season with salt and black pepper.

In a separate bowl, mix the ricotta cheese.

Lightly grease a baking dish.

Layer the lasagna sheets, squash mixture, and ricotta mixture in the dish. Finish with a layer of lasagna sheets

Sprinkle Parmesan cheese on top.

Bake in the preheated oven for 45 minutes, or until golden brown and bubbly.

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