Butternut & Sweet Potato Lasagne

Butternut & Sweet Potato Lasagne

Lasagne Filler Ingredients
50g Romano Cheese grated
50g dried natural breadcrumbs
600g prepared sweet potato, butternut, carrots, leeks
pinch salt
4 sprigs rosemary
drizzle olive oil
12 lasagne sheets
75g spinach leaves – shredded

White Sauce Ingredients
25g butter
25g plain flour
600ml pint milk

Method for White Sauce
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes and season to taste

Lasagne Method
Preheat the oven to 220C
Put the kettle on to boil for the vegetables.
Meanwhile, toss the Romano in a small bowl with the breadcrumbs and set aside.
When the kettle has boiled, tip the prepared vegetables into a large pan, add a little salt and then pour the boiled water over to cover. Put the lid on, bring back to the boil and then leave to bubble away for 15-20 minutes until tender.
Fill the kettle up with water again and pop it back on to boil while you quickly prepare the herbs for later. Run your fingers down the length of the rosemary stalks to release the leaves. Roughly chop them and set aside in a small bowl.
Pour the boiled water into a large pan, add a drizzle of oil, slip in the lasagne sheets and leave to cook for five minutes. (As there is not loads of liquid in this dish the lasagne sheets do need a bit of precooking).
In the meantime, prepare the sauce.
Drain the lasagne sheets once they’ve had their time and tip them back into the pan. Drizzle in a little more oil and gently toss them about to coat, so that the sheets don’t stick together.
Check that the vegetables are now nice and tender. Drain well and tip them back into the pan. Mash them with a masher until smooth and add salt and pepper to taste.
Now assemble the lasagne in a baking dish, set on a baking tray. Spread a third of the vegetable mash in the base of the dish. Next, scatter a third of the herbs, and spinach leaves over. Then arrange four lasagne sheets on top, cutting to fit if necessary. Spread a third of the white sauce over.
Repeat this two more times giving you three layers and finally sprinkle the cheese and breadcrumbs on top. Bake for 15-20 minutes.
When the lasagne is ready, the pasta will feel tender when pierced through with a knife and the top will be crisp and golden-brown.


Posted on

July 4, 2016

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