Butternut and Cheese Lasagne
RECIPE BY LEXY DYKHOUSE
2 butternuts, peeled, seeded and cut into 5 mm slices
salt and freshly ground black pepper
50 ml olive oil
500 g lasagne sheets
450 g ricotta cheese, pressed through a sieve
2 egg yolks, whisked
500 ml grated mozzarella cheese
200 ml grated Parmesan cheese
500 g bought pasta sauce (creamy sun-dried tomato and pecorino)
Preheat the oven to 180 °C.
Grease a deep ovenproof dish.
Arrange the butternut slices on a large baking tray.
Season with salt and pepper and drizzle with olive oil.
Bake for 10-15 minutes or until just soft.
Cook the lasagne sheets according to the packet instructions.
Using a slotted spoon carefully remove the sheets from the boiling water and plunge them in cold water.
Drain and arrange on a lightly oiled tray.
Mix the ricotta cheese, egg yolks and ¾ of the mozzarella and Parmesan cheese.
Spread a layer of the pasta sauce in the bottom of the greased dish.
Cover with a layer of lasagne sheets.
Arrange half the butternut slices on top.
Spoon half the cheese mixture on top of the butternut.
Repeat the layers of lasagne, pasta sauce, butternut and cheese mixture, ending with a layer of lasagne sheets.
Cover with the remaining pasta sauce and sprinkle the rest of the mozzarella and Parmesan cheese on top.
Bake the lasagne for 30-40 minutes or until golden brown.