A vegetarian twist on the Italian classic that makes a great midweek supper.
2 medium, peeled and choppedButternut Squash
½ tspGround Nutmeg
1 pkt. Frozen Cooked Spinach
To tasteSalt and Pepper
12 Lasagne sheets
8 oz., gratedMozzarella
For servingGreen Salad
Step 1Firstly boil the chopped squash in some lightly salted water until soft then drain and mash into a puree then add the nutmeg and mix well.
Step 2In a second bowl, combine the ricotta, the defrosted spinach, and a twist salt and pepper.
Step 3In the bottom of your Russell Hobbs Slow Cooker spread ½ cup of the squash mixture. Top with 3 of the lasagne sheets (breaking to fit), half the remaining squash mixture, 3 lasagne sheets, and half the ricotta mixture; repeat, ending with the ricotta mixture. Sprinkle with the mozzarella.
Step 4Cook on low, covered, until the lasagne sheets are tender, 3 to 4 hours. Serve with a green salad.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.