Butternut spinach lasagna

Ingredients for Butternut spinach lasagna

Instructions for Butternut spinach lasagna

To prepare the Butternut spinach lasagna recipe, please follow these instructions:

The gingerbread is baked in the oven for approx. 1 hour at 175 degrees.
Put it in a dish as it may bump into the process.
Cut it half past it when it has cooled, remove the kernels and remove the mash.
The mash is seasoned with salt and pepper.
Warm olive oil with crushed garlic and possibly. Chili if you want a little character in the sauce.
Add tomato sauce, thyme and half a cup of water.
Let the sauce warm through and remove it from the heat.
Reheat some olive oil and add chopped red onion, spinach and grated nutmeg.
Leave it warm for approx. 10 minutes, so all spinach is thawed up and mixed with the loaf.
Grease an ovenproof dish that corresponds to 4 servings.
Start with a layer of Greek marmalade.
Put a layer of spinach and sprinkle fat as you crumble between your fingers.
Then peel a layer of parmesan before laying a layer of lasagna plates and make a new layer in the same way.
When you have made 2 or 3 layers, pour the tomato sauce over so that everything gets evenly distributed.
Peel some parmesan as topping and decorate with the sage leaves.
Bake in the oven at 175 degrees for 40-45 minutes.

The dish is really delicious in itself, so you do not need meat, but you can serve it. With ciabatta bread and a simple salad.