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 veg stock
1 tin chopped tomatoes
1 teaspoon sugar
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 mins.
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 mins and then uncover and bake further 20 min. Mozzarella burns easily. I usually use cheddar when making this dish
Recipe and photo: Angela Landsberg
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