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For the Sauce

  • Butternut Squash 1.2 kg
  • Vegetable oil 30 ml
  • Baby leaf spinach 300 g

For the Béchamel

To assemble & cook

To serve

  • Garlic bread slices 200 g
  1. For the Sauce

    • In a large oven tray mix the butternut squash with the vegetable oil, and roast for around 30 minutes or until the squash is golden and soft. Set aside.
    • Meanwhile place the KNORR Tomatino in a pan and place on a medium heat until simmering. Add the spinach and cook for a further 3-4 minutes or until the spinach is wilted. Keep warm and set aside.
  2. For the Béchamel

    • Place the water in a suitable pan and heat until boiling, whisk in the KNORR Béchamel Sauce and cook for 5-6 minutes or until a creamy consistency.
    • Add in the mozzarella and whisk until melted. Keep warm and set aside.
  3. To assemble & cook

    • To assemble the lasagne; spread a quarter of the spinach and KNORR Tomato & Basilsauce on the bottom of a large oven proof dish.
    • Add a layer of the KNORR lasagne sheets, then scatter on half the roasted squash.
    • Repeat this process until you have three layers of pasta and finishing with the last quarter of spinach and KNORR Tomato & Basilmixture. Top with the KNORR Béchamel Sauce and spread evenly.
    • Bake in the oven for 45-50 minutes until golden and the pasta is tender when pierced with a knife.
  4. To serve

    • Serve with the garlic bread and a side salad.