Butternut squash spinach lasagne
Ingredients
- 1½ tbsp olive oil plus extra for the dish
- 1 large butternut squash peeled (about 1.5kg)
- 1 red onion thinly sliced
- 250g baby spinach leaves
- 50g sundried tomatoes in oil, drained and finely chopped
- 500g ricotta
- 500g quark
- 100g kosher parmesan grated
- 2 eggs
- 100g grated cheddar or mozzarella
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