BUTTERNUT AND GORGONZOLA LASAGNA
Can be made in the morning and baked later. Mushrooms can also be added.
250 g instant lasagna sheets
½ cup grated mozzarella
½ cup crumbed Gorgonzola (or Simonzola)
½ cup cream
Pumpkin sauce:
1 kg butternut, peeled and cubed
1 onion, chopped
garlic, chopped
40 g butter
½ teaspoon nutmeg
250 ml cream
salt and pepper
sage (to taste)
bit of brown sugar to taste
Cheese sauce:
60 g butter
1/3 cup flour
2 cups milk
1 cup crumbed Gorgonzola (or 1/2 Feta)
salt and pepper to taste
Pumpkin sauce – Sauté the onion in the butter, add garlic, taking care not to burn it. Add the pumpkin, spices and ½ 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 with salt, pepper, sage and sugar.
Cheese sauce – Melt the butter in a pot and add flour. Cook and stir for 1 minute, add the milk and cook until thickened. Add the cheese and season with salt and pepper to taste.
Layering – Spoon 1/3 of the pumpkin sauce into the base of an ovenproof dish. Place a 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 and pour the cream on top.
Bake at 180ºC for 35 – 40 minutes.
Recipe: Petro Borchard
