| A delicious alternative to the classic lasagne. Rich butternut smothered in sheets of lasagne and creamy sauce, covered with grilled cheese. Divine! |
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5 mins preparation time |
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40 mins cooking time |
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serves 2 |
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400 g butternut peeled and cubed
15 ml oil
1 onion chopped
15 ml butter (OR margarine)
10 ml sage chopped (OR 3.5 ml dried sage)
80 g feta crumbled
1 ml salt
1 ml black pepper
4-6 lasagne sheets
1 pouch ROYCO White Pour Over Sauce (wet)
15 g parmesan grated (OR cheddar cheese)
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- Preheat oven to 180°C.
- Toss the butternut cubes in a little oil and roast until soft.
- Fry the onion in butter/margarine until soft. Add the sage and cook for 30 seconds.
- Mash the butternut and add the onions and feta. Season with salt and pepper.
- Bring a pot of water to the boil and blanch pasta sheets for 3-4 minutes, refresh in cold water.
- Cover the base of a 18 x 12 cm greased oven dish with a single layer of pasta, top with ½ of the butternut mixture and a third of the ROYCO White Sauce. Repeat so that the entire butternut filling has been used.
- Top with a final layer of pasta, pour the remaining third of ROYCO sauce over the top and sprinkle with the grated cheese.
- Bake at 180°C for 15 minutes, or until the cheese has formed a golden crust on the top.
Tip: Use ricotta cheese, cream cheese or 45g blue cheese in place of the feta.
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