Yields6 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
Veggies rejoice! we've come up with this incredible recipe for a vegetarian lasagne, made with our delicious Extra Virgin Olive Oil. Full instructions and video here:
1 pack lasagne sheets 1 jar green pesto 1 large yellow squash, peeled and roughly chopped 2 cups Veggie stock 50g / 1.7oz sundried tomatoes - roughly chopped 1 onion finely chopped 3 garlic cloves, minced ½ tsp chilli flakes ½ tsp nutmeg A handful of Spinach leaves A handful of Fresh Basil 500g / 1.1lb container cottage cheese 2 large eggs ½ cup parmesan cheese, grated 1.5 cups mozzarella cheese, shredded Salt and fresh ground black pepper, to taste Olivado Extra Virgin Olive Oil
Bring 2 cups of veggie stock to boil and gently place in the butternut squash cubes - cook until tender, roughly 10 minutes. Drain and keep the stock.
In a deep fry pan over a medium heat, fry off the onion and garlic until tender. Add the chopped sundried tomatoes, chilli flakes and nutmeg. Add the cooked butternut squash and spinach and mash up with a fork with a cup of the reserved veggie stock.
In a separate bowl to stir together the eggs, ricotta or cottage cheese, 1 cup mozzarella, and ¼ cup Parmesan
Heat oven to 190°C / 375°C.
In a deep baking dish layer the lasagne sheets, butternut and spinach mixture, basil pesto, eggy cheesy mixture and basil leaves. Repeat until you have done at least 3 layers. Top with the remaining cheese and basil leaves plus a drizzle of oil.