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.
Drain
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.