Butternut squash, spinach and ricotta lasagne

Huile d'olive de Nyons PDO
Subtle flavour
Lasagnes butternut-épinard-ricotta
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Cooking time
50 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegetarian Automn Winter

Ingredients

A PDO
For 6 personnes
  • 12 pre-cooked lasagne sheets
  • 1 butternut squash
  • 500 g fresh spinach
  • 200 g ricotta
  • 1 egg
  • 12 cl of single cream
  • 60 g Parmesan
  • 2 branches thyme
  • 4 c. à soupe Nyons olive oil PDO
  • 125 g grated cheese
  • 50 g pine nuts
  • 1 onion
  • Salt, pepper

Tip

Choose PDO olive oil from Nyons (subtle flavour) for its predominant aromas of fresh hazelnut and cut grass, with slightly buttery notes. Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, PDO olive oil from Languedoc, or a French olive oil of the Cailletier or Grossane variety…

Instructions

  • Preheat the oven to 180°C.
  • Cut the butternut squash and the onions into thin slices and peel them.

  • Place them on a baking tray lined with baking paper or a silicone mat. Drizzle over 2 tablespoons of Nyons olive oil (PDO). Season with salt and pepper, and sprinkle with thyme leaves. Bake at 180°C for 20 minutes.

  • Rinse the fresh spinach and toss it into a frying pan with a little Nyons olive oil (PDO), then season with salt and pepper. Cook for 5 to 6 minutes, then set aside.

  • Grate the Parmesan.

  • In a mixing bowl, combine the ricotta, 40 g of Parmesan, the egg, 1 tablespoon of Nyons olive oil (PDO) and the single cream, then mix everything together until smooth. Adjust the seasoning if necessary.

  • Lightly grease a gratin dish. Assemble your lasagne by alternating layers of lasagne sheets, slices of butternut squash and onion, spinach and a little cream. Finish with a lasagne sheet, some ricotta cream, drizzle with Nyons olive oil PDO, garnish with thyme and sprinkle with grated cheese.

  • Bake at 200°C for 30 minutes. Five minutes before the end of the baking time, sprinkle with pine nuts.
  • As soon as it comes out of the oven, sprinkle the rest of the Parmesan over the top of your lasagne.

Tip

Choose PDO olive oil from Nyons (subtle flavour) for its predominant aromas of fresh hazelnut and cut grass, with slightly buttery notes. Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, PDO olive oil from Languedoc, or a French olive oil of the Cailletier or Grossane variety…
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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