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14Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2.5 kilograms butternut squash
- 2 tsp. dried sage (Schwartz)
- 160 grams baby spinach (fresh)
- 2 Tbsp. olive oil (plus more for greasing)
- 500 grams ricotta cheese
- 1/4 tsp. ground nutmeg (Schwartz)
- 1 white onion
- 2 cloves garlic
- 2 cans chopped tomatoes
- 2 lasagne sheets (packs of fresh egg)
- 600 mL double cream
- 65 grams vegetarian Parmesan (style cheese)
- sea salt
- freshly ground black pepper
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Reviews(1)
Vee 5 years ago
Will definitely make it again, a delicious combination of flavours! I would however recommend either using a large tray so the layers are thin or halving the quanties butternut and ricotta mix