Family Lasagne

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    484

This is the good ole fashioned lasagne recipe I used to make for my 5 hungry kids back in the day. Amazingly there were often leftovers. It is BIG. You can make my version of Bolognese Sauce by searching for Chunky Bolognese Sauce in the Drop app!

Inspired by: https://tenina.com/recipes/family-lasagne

recipe updated Jan 12, 2022

Ingredients

  • Butternut squash icon
    Butternut squash
    1
  • Mozzarella cheese icon
    Mozzarella cheese
    100 g
  • Cheddar cheese icon
    Cheddar cheese
    100 g
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Bolognese sauce icon
    Bolognese sauce
    500 g
  • Lasagna noodles icon
    Lasagna noodles
    510 g
  • Baby spinach icon
    Baby spinach
    200 g
  • Ricotta cheese icon
    Ricotta cheese
    500 g
  • Fresh basil leaves icon
    Fresh basil leaves
    45 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Saucepan

Step preview

  1. Pre-heat oven - 180°C
  2. Add Bolognese Sauce to a clean saucepan
  3. Heat then set aside
  4. Line a clean baking sheet with parchment paper
  5. Add butternut squash to the baking sheet
  6. Drizzle with extra virgin olive oil
  7. Roast - 20 min, 180°C
  8. Cool to handling temperature
  9. Add mozzarella, cheddar and parmesan to the TM bowl
  10. Blitz with MC on - 10 sec, speed 10
  11. Place a little bolognese sauce in the base of the lasagne dish you will use
  12. Layer the pasta sheets on top. Top the pasta with a little of the grated cheese, pumpkin slices to fill a layer of the entire dish. Spinach and then more bolognese sauce
  13. Repeat, pasta, grated cheese, pumpkin, spinach, bolognese
  14. Finish with pasta sheets
  15. Spread the ricotta thickly across the top and use the last of the milled cheese
  16. You can either use a few basil leaves in between the layers or just use them for garnish
  17. Bake 50 minutes to 1 hour until very fragrant and golden
  18. Cool a lot...I mean a lot before cutting into servings
  19. Freeze leftovers in portioned pieces for up to 3 months
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