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Butternut Lasagne Recipe

Creamy butternut squash layered between pasta sheets, a comforting and nutritious vegetarian dish.

Difficulty

Easy

Prep Time

15

Cooking Time

30-35

Serves

4-6

Recipe Ingredients

  • 2 medium SPAR Freshline butternuts, peeled, seeded, and sliced into 1cm-thick slices
  • 3 tablespoons (45ml) olive oil
  • 2 teaspoons (10ml) roughly chopped SPAR Freshline thyme
  • 1 SPAR Freshline onion, peeled and diced
  • 2 SPAR Freshline garlic cloves, peeled and roughly crushed
  • 500g ground beef mince
  • 1 (50g) sachet SPAR tomato paste
  • 1 (410g) SPAR canned diced tomato
  • 1 cup (250ml) beef stock or broth
  • 2 sprigs of SPAR Freshline rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon (5ml) sugar
  • 5 tablespoons (75ml) SPAR butter
  • ½ cup (125ml) SPAR cake four
  • 3 cups (750ml) milk
  • 1 cup (250ml) SPAR mature cheddar, grated

Recipe Method

  1. Preheat your oven: 200°C
  2. Roast your butternut: Toss your butternut with the olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 40 minutes, or until tender and golden brown.
  3. Brown your mince: In the meantime, heat your remaining olive oil over medium heat and in a large pan. Fry your onion and garlic until softened and fragrant. Add your ground beef mince and cook for 10 minutes, breaking it up as it cooks, until browned.
  4. Simmer your mince: Add the tomato paste, cook for 3 minutes, then stir in your canned tomato, beef stock or broth, and rosemary. Lower the heat to medium-low and cook for 1 hour. Season well with salt, pepper, and sugar to taste.
  5. Make your white sauce: In a separate saucepan, melt your butter over a medium heat, then whisk in the flour and cook for 2 minutes. Gradually whisk in the milk while making sure no lumps form. Bring to a simmer over medium heat and cook until thickened. Season with salt and pepper to taste.
  6. Assemble and bake: In a baking dish, assemble your lasagne by layering the roasted butternut, followed by the white sauce, mince, and then grated cheddar cheese.
  7. Bake at 200°C for 30 minutes or until the cheese is golden and melted.

Hints & Tips

  • For vegetarian alternatives, use lentils instead of ground beef mince.
  • Spice up your lasagne by adding cayenne pepper or chilli flakes to the mince.

 

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