Can be made in morning and baked off later
Mushrooms can also be added
250 g instant lasagna sheets 1/2 cup grated mozzarella
1/2 cup crumbed Gorgonzola (or Simonzola) 1/2 cup cream
60 g butter 1/3 cup flour
2 cups milk 1 cup crumbed Gorgonzola (or 1/2 Feta)
1 kg butternut 1 onion, chopped and garlic, chopped
40 g butter 1/2 tsp nutmeg
250 ml cream salt and pepper
sage (to taste) bit of brown sugar to taste
Pumpkin sauce : Peel and cube pumpkin. Saute onion in the butter, add garlic, taking care not to burn it. Add pumpkin and spices and 1/2 cup water. Cook until pumpkin is tender and water cooked away. Add the cream to the pumpkin and cook for about 8 minutes or until the
sauce is thickened. Season to taste.
Cheese sauce : Melt butter in pot and add flour. Cook for 1 minute, add milk and cook until thickened. Add cheese and seasoning.
Layering : Spoon 1/3 of pumpkin sauce into base of ovenproof dish. Place layer of lasagna over that. Top with 1/3 of cheese sauce. Continue layering, finish with layer of lasagna sheets.
Sprinkle with the combined mozzarella and Gorgonzola cheese. Pour the cream over the top and
bake at 180 C for 35 – 40 minutes.
Recipe: Petro Borchard