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Substances

    • Spray oil
    • 1 butternut squash, peeled and thinly sliced
    • 2tsp olive oil
    • 1 massive onion, finely chopped
    • three garlic cloves, finely chopped
    • 250g chestnut mushrooms, sliced
    • 500g frozen spinach, thawed, squeezed of extra water and chopped
    • 200g ricotta
    • 1 egg, evenly overwhelmed
    • 2tbsp low-fat unfold, plus further to grease
    • 4tbsp plain flour
    • 750ml skimmed milk
    • Grating of contemporary nutmeg
    • eight contemporary lasagne sheets (round 300g)
    • 300g cooked skinless hen breast, chopped
    • 125g low-fat mozzarella ball, thinly sliced
    • A number of basil leaves (non-obligatory), to garnish

Methodology

  1. Warmth the oven to 200°C/fan 180°C/gasoline 6. Spray a 2-litre baking dish with oil and line a baking tray with non-stick baking paper. Put the squash on the tray in a single layer, spray with oil and bake for 25–30 min till tender. Put aside.
  2. In the meantime, in a big non-stick frying pan, warmth the olive oil over a excessive warmth. Add the onion and garlic and cook dinner for five min. Add the mushrooms and cook dinner, stirring, for five–7 min till delicate. Put aside.
  3. In a medium bowl, mix the spinach, ricotta and egg. Season with freshly floor black pepper.
  4. In a medium saucepan, soften the low-fat unfold over a medium-high warmth. Add the flour and cook dinner, stirring, for 1 min. Steadily stir within the milk. Deliver to the boil, then scale back the warmth and simmer, stirring, for five min or till the combination thickens. Take away from the warmth. Season with the nutmeg and black pepper.
  5. Unfold ¼ of the white sauce over the bottom of the ready dish. Layer over 2 lasagne sheets, the squash, ½ the hen, ¼ of the white sauce and a couple of lasagne sheets. Evenly unfold over the ricotta combination, then prime with one other 2 lasagne sheets, the mushroom combination, the remaining hen and ¼ of the white sauce. End with 2 lasagne sheets and the remaining white sauce. Scatter with mozzarella.
  6. Bake, lined with foil, for 30 min. Uncover and bake for an extra 10–15 min till golden. Permit to stand for
    10 min, then serve, garnished with basil leaves, if utilizing.