BUTTERNUT LASAGNE
- 45 ml olive oil
- 3 onions, chopped
- 1 teaspoon curry powder
- 2½ cups grated butternut
- 3 cloves garlic, chopped
- 2 tablespoons dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 ½ cup vegetable stock
- 1 tin chopped tomatoes
- 1 teaspoon sugar
- Lasagne sheets
- grated cheese
Add onion and curry powder to oil and fry 2 min.
Add butternut and fry 2 min.
Add garlic and fry 3 min.
Add herbs and stir well.
Add stock and stir well.
Add tomatoes and sugar and stir.
Cook about 40 min.
Meanwhile make white sauce with:
3 tablespoons butter
3 tablespoons cake flour
500+ ml milk
Make white sauce by melting the butter and adding the flour to make a roux. Add the milk and stir until thickened.
Pour thin layer of the white sauce in bottom of oven dish.
Top with 3 x lasagne sheets.
Top with a third of the butternut mixture.
Repeat layers but end with a layer of white sauce.
Sprinkle grated cheese over and bake for 35 min at 180 ºC.
Note:
I use Ina Paarman’s veg stock powder. I have never used anything else.
If using mozzarella then preferably cover with foil and bake for 20 min and then uncover and bake further 20 min. Mozzarella burns easily. I usually use cheddar when making this dish.
Recipe and photo: Angela Landsberg
