Name: Preserved lemon lasagne
Total time: 4200 s
Yield: 4
Ingredients: 1 knob butter; 120 gram baby spinach; 1/2 butternut squash; 2 Beldi preserved lemon; 100 gram parmesan; 250 gram ricotta; 1 clove garlic; 1 jar béchamel sauce; 9 lasagne sheets; as needed rocket

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Melt the butter (1 knob) in a large saucepan, add the baby spinach (120 g) and stir occasionally until wilted. Remove from the heat and strain off any liquid. Roughly chop and set to one side.

Step 3

Heat ½ tbsp of vegetable oil in a non-stick frying pan. Add the butternut squash (1/2) and fry until tender and nicely browned all over. Season and set to one side to cool.

Step 4

To make the preserved lemon paste, blitz the Beldi preserved lemons (2) to a rough paste then add a splash of water and blitz again until smooth.

Step 5

Mix the chopped wilted spinach, the lemon paste, the parmesan (100 g) , ricotta (250 g) and garlic (1 clove) together in a bowl and tip in the fried butternut squash to make the filling.

Step 6

To build the lasagne, place a third of the filling on the base of an ovenproof dish. Drizzle 3 tablespoons of the M&S classic bechamel everything sauce (1 jar) over the top. Cover with a single layer of lasagne sheets (9) and repeat this twice. Cover the last lasagne layer with the remaining white pasta sauce and sprinkle with Parmesan.

Step 7

Bake in the preheated oven for 45 minutes, until the top of the lasagne is golden and bubbling.

Step 8

Serve with a rocket (as needed) on the side.

Preserved lemon lasagne

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