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Easy Butternut and Spinach Lasagne

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

27.3g

Energy (kJ)

2230kJ

Energy (kcal)

534kcal

Carbohydrate incl. fibre (g)

49.9g

Carbohydrate excl. fibre (g)

45.3g

Sugar (g)

13.0g

Fibre (g)

4.6g

Fat (g)

26.3g

Saturated fat (g)

15.9g

Unsaturated fat (g)

8.5g

Monounsaturated fat (g)

7.2g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

79mg

Sodium (mg)

492mg

Salt (g)

1.23g

Vitamin A (IU)

12943IU

Vitamin C (mg)

32.4mg

Calcium (mg)

693mg

Iron (mg)

2.85mg

Potassium (mg)

951mg

Total

109.2g

8920kJ

2135kcal

199.7g

181.3g

52.1g

18.5g

105.1g

63.6g

33.9g

28.7g

5.2g

0.0g

315mg

1968mg

4.93g

51772IU

129.7mg

2773mg

11.40mg

3806mg

  • 125 g lasagne sheets
  • 410 g tin sweetcorn
  • 250 ml cheddar cheese grated
  • Knorr Creamy Garlic and Herb Potato Bake
  • 530 ml milk
  • 250 g fresh spinach leaves
  • 1 onion chopped
  • 350 g butternut squashes
  • 1 Peel and thinly slice the butternut and onion.
  • 2 In a greased, ovenproof dish place a thin layer of butternut.
  • 3 Top with a thin layer of onion.
  • 4 Arrange a single layer of pasta sheets on top.
  • 5 Over the pasta spread a thin layer of sweet corn and place a few spinach leaves over this.
  • 6 Sprinkle with a layer of grated Cheddar cheese.
  • 7 Repeat the process using butternut, onion, pasta sheets, sweet corn, spinach and cheese until all is used up.
  • 8 End with a layer of cheese.
  • 9 Mix the sachet contents with a little of the milk until smooth.
  • 10 Stir in the remaining milk.
  • 11 Pour over the cheese layer.
  • 12 Allow to stand for about an hour before baking if possible.
  • 13 Bake in a preheated oven at 180°C for 45 min to 1 hour until vegetables and lasagne are tender.