Roasted butternut and rosemary lasagne recipe

Roasted Butternut and Rosemary Lasagne recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable "Roasted Butternut and Rosemary Lasagne" recipe, a hearty and flavorful dish that is sure to delight your taste buds. This vegetarian lasagne combines the sweetness of roasted butternut squash with the aromatic essence of fresh rosemary, creating a perfect balance of flavors. Layered with creamy b�chamel sauce and gooey melted cheese, this lasagne is a comforting and satisfying meal option. With its rich textures and savory taste, it is an ideal choice for a cozy family dinner or a special gathering.

Keywords: roasted butternut, rosemary, lasagne, vegetarian, comforting.

Roasted butternut and rosemary lasagne recipe details

Roasted butternut and rosemary lasagne recipe, recipe Rating: 4.7
Number of votes:124 

Ingredients

1 kg	butternut, peeled and deseeded
45 ml	olive oil
	salt and pepper to taste
60 ml	butter
1 clove(s)	garlic, crushed
60 ml	cake flour
1 l	milk
30 ml	fresh rosemary, chopped
15 ml	fresh sage, chopped
2 ml	nutmeg
16	lasagne sheets, the no pre-cooking variety

Instructions

Preheat the oven to 220°C and grease an ovenproof dish.

Slice the butternut and arrange in a single layer in a separate oven pan. Drizzle with the oil and season to taste with salt and pepper. Roast for 10 to 15 minutes and set aside until needed.

Melt the butter in a large saucepan; add the garlic and sauté until soft. Stir in the flour and stir-fry for one minute. Gradually beat in the milk and heat until the sauce starts simmering and thickens slightly.

Add the rosemary, sage and nutmeg and season with salt and pepper.

Spoon a third of the sauce in the bottom of the greased dish and arrange a layer of the lasagne sheets (use spinach lasagne for a lovely colour contrast with the orange butternut) on top. Layer half the butternut on top of the lasagne.

Repeat the layers, ending with a layer of sauce, ensuring the last layer of lasagne is completely covered with the sauce to prevent it from drying out.

Leave the dish to rest for one hour so the pasta can soften before baking it at 180°C for about 40 minutes. Serve hot.

This is a nice vegetarian variety and freezes well. Try not to substitute the fresh with dry herbs; it just does not taste the same.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a