Serves: 6

Preheat the oven to 180°C. Lightly grease a large casserole dish with non-stick spray or a light coating of oil.

If you are starting with a whole squash, cut off the lower third of the squash (the part where the seeds are) and reserve for another use. Stand the neck of the squash on a chopping board and cut vertically into long strips that resemble wide lasagne sheets, about 3mm, using a mandolin or a long slicing knife.

Bring a sauté pan of salted water to the boil and add the butternut sheets. Simmer for three to four minutes, until al dente but not crumbling. Carefully tip out the water and run cold water over the butternut to stop it cooking. Drain well.

Prepare the spinach: Heat the tablespoon of olive oil in a large sauté pan. Add the onion and cook over a low heat with the lid on until translucent — about 10 minutes. Remove the lid, add the garlic and cook for one minute more.

Ingredients

Name: Recipe: Butternut squash, red onion and spinach lasagne for Pesach
Yield: 6
Ingredients: 1 x 400g pack of ready-cut butternut squash sheets or 1 large butternut squash, peeled 1 tbsp olive oil 1 red onion, thinly sliced or chopped 3 garlic cloves, thinly sliced or chopped 50g sundried tomatoes in oil, finely chopped 3 tbsp of the sundried tomato oil from the jar 500g young spinach leaves 250g ricotta cheese 250g cottage cheese 2 tbsp fresh thyme leaves or 1 tbsp dried thyme Salt and freshly ground black pepper 80g grated cheese (mozzarella or cheddar)

1 x 400g pack of ready-cut butternut squash sheets or 1 large butternut squash, peeled

1 tbsp olive oil

1 red onion, thinly sliced or chopped

3 garlic cloves, thinly sliced or chopped

50g sundried tomatoes in oil, finely chopped

3 tbsp of the sundried tomato oil from the jar

500g young spinach leaves

250g ricotta cheese

250g cottage cheese

2 tbsp fresh thyme leaves or 1 tbsp dried thyme

Salt and freshly ground black pepper

80g grated cheese (mozzarella or cheddar)