Full-flavoured pork and tomato ragu layered with slices of sweet squash and creamy avocado.
- balsamic vinegar
- black pepper
- butternut squash
- olive oil
- pork mince
- red onion
- sea salt
- sundried tomato paste
Preheat the oven to 200 degrees centigrade and boil a kettle.
Peel the squash. Thinly slice the neck lengthways and cut the base of the squash into 1cm cubes. Place the slices and cubes on a baking tray and drizzle with half a tbsp oil and sprinkle with a pinch of sea salt. Place in the oven for 15-20 mins, turning halfway through cooking.
Finely dice the onion and finely chop or crush the garlic. Thinly slice the spinach.
Heat a large pan with half a tbsp oil over medium heat and cook the garlic and onion for ten mins until golden brown.
Pour in the passata, 50ml boiling water, the dried herbs and the sundried tomato paste. Season with sea salt and black pepper and cook for five mins to thicken the sauce.
Peel and de-stone the avocado and thinly slice. Place the spinach in a bowl with the roasted squash cubes and stir through the balsamic vinegar.
To assemble the lasagne, place a slice of squash on each plate, top with a few spoonfuls of pork ragu, then a few slices of avocado, and repeat. Serve alongside the spinach and roasted squash salad.