I promised you calorific earlier, and I shall not fail to deliver! In light of my previous rant regarding all things media-related (and in particular, the pressures on poor ladies to be a certain size) has made it doubly more necessary to deliver a recipe that says sod it to calorie counting, but is also jam packed full of good, healthy food.
Without further ado, I bring you…
Squash and Ricotta Lasagne
You will need:
1) 1 huge butternut squash, deseeded, peeled and cut into small chunks.
2) 250g ricotta cheese.
3) 200ml creme fraiche (you can go half fat if you like…! I won’t forbid it…)
4) 2 tbsp olive oil.
5) A pinch or two (or three) of sage.
6) Dried sheets of lasagne (please just use the basics ones, they are cheap, cheerful and do the job just as well!)
7) Some Parmesan to sprinkle on top.
How to make it:
1) Preheat the oven to 180c. Spread the butternut squash chunks on to a baking tray and drizzle liberally with oil until coated. Pop in the oven and cook for around half an hour or until soft.
2) Make sure not to savage yourself with a meat cleaver whilst chopping your butternut squash. Ahem.
3) Once the butternut squash is cooked, start layering it in a suitable oven proof dish. Place a layer of squash at the bottom, spoon blobs of ricotta and creme fraiche over it, then layer with lasagne sheets. Repeat as often as you can get away with!
4) When you get to the ‘pasta on top’ layer, make sure you have enough ricotta cheese and creme fraiche to spread thinly over the top. Sprinkle over the Parmesan and sage and pop in the oven for 30 minutes or so.
5) Serve ideally with salad. I’m out, so am serving with olives. Yep, weird I know. They need using up!
Total Cost: £4.00. £1.00 a head.
The Verdict? Despite the top layer of pasta being a little al dente (ahem) it was still very nice; a lovely mild flavour that is perfect for kids. Nb. Amazingly, the olives worked really well as an accompanying flavour, ha ha!