Another Jamie Oliver Superfood recipe that i’m sharing because it was easy and delicious!
The squash is a healthy carbohydrate and a good source of magnesium, vitamin C and anti-oxidents. Both the squash and the seeds are a good source of fibre and the spinach is packed with vitamins and minerals helping with heart and bone health.
1/2 Butternut Squash
1tsp Ground Coriander
1 tin plum tomatoes
2 cloves garlic – chopped
1/2 red chilli – chopped
1tbsp Balsamic Vinegar
30g Parmesan – finely grated
Wholewheat Lasagne Sheets
150g Fat Free Cottage Cheese
50ml Semi-skimmed Milk
2tbsp Mixed Seeds
Slice the squash into crescent shapes, sprinkle with ground coriander and drizzle with olive oil and pop into the oven to roast for 45minutes. Keep the skin on, it softens whilst cooking.
Make the tomato sauce by lightly frying the garlic and chilli in a little oil for a couple of minutes and add the tomatoes and vinegar – add some water and simmer until the sauce is thickened. Season to taste.
Now construct the lasagne :
On the bottom goes the tomato sauce, cover with a layer of spinach leaves and then top with the squash. Sprinkle with a little parmesan and then top with the lasagne sheets. Repeat for 3 layers.
Whisk the cottage cheese and the milk together and spread this over the top of the lasagne with any remaining parmesan and sprinkle the seeds to finish for some crunch.
Bake in the oven for 45 minutes or so until browned on top and cooked through.
This would go well with a green salad or any green veg (we had green beans and broccoli).