Makes 6 portions
Preparation Time 1 hour
Oven Temperature 220˚C
Baking Time 45 minutes
• 2 butternuts, peeled, seeded and diced
• olive oil
• 8 roma tomatoes, halved
• 15ml rosemary, freshly chopped
• 30ml sage, freshly chopped
• salt and freshly ground black pepper
• brown sugar
• 500g lasagne sheets
• 500g ricotta cheese, crumbled
• 2 egg yolks, beaten
• 500ml mozzarella cheese, grated
• 200ml Parmesan cheese, grated
1 Heat the oven to 180˚C and grease a lasagne dish with butter.
2 Spread out the butternut cubes on one half of a large baking tray and sprinkle with the olive oil. Season with rosemary, sage, salt and pepper. Place the tomatoes on the other half of the baking tray with their cut sides up, sprinkle with olive oil and season with salt, pepper and brown sugar. Oven-roast until the butternut cubes start to brown at the edges and the tomatoes are soft and cooked. Remove from the oven and mash the butternut with a fork. Do the same with the tomatoes, or use a hand mixer.
3 Prepare the cheese sauce. Mix the ricotta, egg yolks and three-quarters of the mozzarella and parmesan.
4 Spoon a layer of the tomatoes into the bottom of the greased ovenproof dish and top this with a layer of lasagne sheets. Then arrange a layer of butternut on top and cover with half the cheese mixture. Add another layer of lasagne sheets and then repeat the layering of the tomatoes, butternut and cheese. End with a layer of lasagne sheets, topped with the remaining tomatoes and sprinkle with the remaining mozzarella and parmesan. Bake the lasagne until golden-brown and warmed through.
Text and image source: Home magazine