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    Wednesday, August 16, 2006

    Lovely Lasagna with Butternut and Two Cheeses

    I saw something similar to this on Food TV but forgot to write it down.
    So this is my version. Really easy. It is so creamy and tasty.
    The fabulous thing about butternut is the gorgeous orange colour.
    The nutmeg and rosemary really highlight the sauces.
    These quantities feed 4 combined with a salad

    I think it is better made a few hours before it gives the pasta time to soften.

    1 whole butternut peeled and cut in 2 cm cubes
    Olive oil
    Nutmeg freshly grated
    Sea salt & black pepper

    Olive oil
    1 large onion chopped
    12 cherry tomatoes
    Sea salt & freshly ground black pepper.

    ½ pkt fresh lasagna

    Béchamel Sauce
    2 tablespoons butter
    2 tablespoons flour
    1 teaspoon Dijon mustard
    1 ½ cups milk
    Fresh rosemary 1 tbs chopped
    Sea salt & freshly ground black pepper.
    ½ cup grated parmesan

    100 gms feta

    Bring the butternut to the boil and simmer till tender.
    Mash with a little olive oil and season salt & pepper

    Meanwhile sauté the onion in olive oil until translucent
    Season and squash tomatoes with your fingers into the pan.
    Add to the onion
    Stir and cook for a couple of minutes
    Add to mashed buttercup

    Make Béchamel Sauce

    Heat milk in saucepan with seasoning. The microwave is great for this.
    Melt butter in another saucepan, add flour and Dijon mustard stir till mixed together and cook for 2 -3 minutes to cook out the floury taste.
    Add the hot milk whisking till it thickens…once again keep cooking and stirring for a couple of minutes.
    Take off heat and stir in Parmesan cheese

    To assemble

    Put a spoonful of béchamel on bottom on gratin dish
    Layer of pasta
    Buttercup mix
    Béchamel sauce
    Crumble feta cheese across layer
    Continue to layer
    Finishing with good cover of Béchamel.

    Into 180C oven 30 minutes.