With our #newmealoftheweek series, we have challenged ourselves to try and create a new dish in the kitchen each week to expand our foodie horizons with plenty of delicious recipes.


This meal took me longer to prepare than most, but the beauty of lasagne is there’s plenty for leftovers so it’s two days worth of food! Based off the recipe by cookie and kate, this colourful lasagne was perfect for feeding a hungry humans.


Ingredients:

  • 2 tbsp olive oil
  • 1 butternut squash
  • 2 peppers (any colour)
  • 2 sticks of celery
  • 4 carrots
  • 1 tin of butterbeans (drained)
  • 240g bag of baby spinach
  • 2 tins diced tomatoes
  • 3 heaped tbsp dried basil (or use fresh if you have it to hand)
  • 2 garlic cloves, crushed
  • 1/4 tsp chilli flakes
  • 300g cottage cheese
  • pack of lasagne noodles
  • 250g grated mozzarella
  • 200g spicy cheese (I personally love Mexicana)
  • ground pepper (to taste)

Directions:

Step 1) Peel and finely dice the butternut squash, peppers, celery and carrots. Add oil to pan and fry over medium heat until golden (roughly 10-15 minutes).

Step 2) Add some baby spinach to the pan, stir until wilted and repeat for entire bag. Once thoroughly combined, remove from heat.

Step 3) Place the garlic, basil, chilli flakes and tomatoes into a blender and mix to combine. Transfer to a clean bowl and rinse out the blender.

Step 4) Add half the cottage cheese to the blender and mix until smooth. Transfer to a new bowl and put the butterbeans and veggie mix in the blender (no need to wash in between). Pulse the mixture a handful of times so there’s still texture but a lot finer. Once happy with the consistency, add the vegetable mix to the smooth cottage cheese bowl. Top with the remaining cottage cheese and sprinkle some pepper to taste. Stir altogether until combined.

Step 5) Turn the oven to 160 degrees (fan) and it’s time to assemble your lasagne ready for the oven. Firstly add a layer of the tomato sauce, followed by lasagne sheets, then vegetable mix and then a sprinkle mozzarella. Repeat until filled and on the top layer, replace the mozzarella with chilli cheese.

Step 6) Place in the centre of the oven for 30 minutes and then it’s ready to serve!


If you give this recipe a go then make sure to tag us at witworld2019 on Facebook, Instagram or Twitter and let’s start using the hashtag #newmealoftheweek so that we can gather together a delicious array of exciting new meals to try!