Butternut Squash Lasagne
  Butternut Squash Lasagne
A vegetarian lasagna that is the perfect one dish dinner solution for weekends and family get-togethers.
Cook Time: 45 minutes

Difficulty: Difficult
Serves: 4 to 6 people

INGREDIENTS


For Butternut Squash mixture:

Butternut Squash or Pumpkin, roasted; 500g

Garlic, peeled and minced; 2 tsp

Olive Oil; 2 tbsp

Red and Yellow pepper, cut into dices; 1 cup, each

Thyme; 1 tsp

Seasoning; to taste

 

To Assemble:

Butternut Squash & Pepper mixture; 1 kg

Pasta sheets, blanched; 1 packet

Tomato sauce or Arrabiata sauce; 1 can (300g)

Cheese Sauce or Cream Sauce; 1 can (300g)

Cheese (Mozzarella & Parmesan cheese), grated; 1 1/2 cup

Parsley, chopped; 1 tbsp

METHOD


For the Butternut Squash mixture:

  1. Heat oil & saute chopped garlic and diced red, yellow peppers.
  2. Peel and cut the pumpkin into large chunks. Add seasoning, olive oil and roast it in the oven. Once cooked add the diced, roasted pumpkin to peppers and mix well.

To Assemble: 

  1. Cook pasta sheets until al dente and keep aside. 
  2. Add cheese sauce in lined baking dish and place the pasta sheet over it.
  3. Add the tomato sauce over the pasta sheet along with a layer of butternut squash mixture.
  4. Drizzle the cheese sauce over the butternut squash mixture, then sprinkle grated mozzarella cheese over it and top it with a cooked pasta sheet.
  5. Repeat the process in the same order to make three layers. 
  6.  Cover the top layer with a pasta sheet and pour tomato sauce over it.  Cover it with grated parmesan & mozzarella cheese. Bake in a preheated over at 200 degree C for 20 to 25 minutes or until it is golden brown on top.