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Donna Hay’s top 10

PHOTOGRAPHS: WILLIAM MEPPEM

No fuss, no frills, just great, easy Monday-to-Friday recipes, this month created by Australia’s queen of simple, stylish everyday cooking

VIS FOR VEGETARIAN

Spinach, ricotta and squash lasagne

SERVES 8-10. HANDS-ON TIME 25 MIN, OVEN TIME 1 HOUR 55 MIN

• 750g spinach and ricotta ravioli (about 3 packs)

• A little oil for greasing

• 500g frozen spinach, thawed, roughly chopped, drained

• 750g fresh ricotta

• 440g grated butternut squash

• 560g tomato passata

• 15g fresh basil, leaves picked and chopped

• 100g mozzarella, grated

• 20g parmesan (or vegetarian alternative), grated

• 2 heaped tbsp fresh oregano leaves

1 Heat the oven to 200°C/ 180°C fan/gas 6. Cook the ravioli in a saucepan of boiling salted water for 2-3 minutes or until half cooked. Drain, then layer half the ravioli in the base of a lightly greased 3.5 litre ovenproof dish.

2 Squeeze the excess liquid from the spinach and spread half over the ravioli. Top with half the ricotta.

3 Combine the squash, passata and basil with some salt and pepper, then spread half over the ricotta. Repeat the layers with the rest of the pasta, then spinach, then squash mixture, finishing with the rest of the ricotta. Sprinkle with the grated mozzarella, parmesan (or vegetarian alternative) and oregano leaves.

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About Delicious Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.
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