Scrumptious Butternut and Sage lasagne

I went to a fresh fruit and vegetable grocer on the weekend and there was a special on butternut, so as you do I bought a few packs and decided to use the butternut in creative ways. So tonight, I decided to make a butternut and sage lasagna. It was an experiment and turned out well, my family was well impressed. I used the smooth cottage cheese as an alternative to a Béchamel sauce, for a low fat and low calorie alternative but for a more luxurious option use a basic Béchamel sauce.

 

Butternut and Sage Lasagne

Ingredients: (Serves 4)

• 750g butternut
• 1 small red onion diced
• 250g lasagna sheets (I used spinach lasagna sheets as I had some left over)
• 5 cloves of garlic
• Handful of fresh sage
• 250g low fat cream cheese
• 200g mozzarella
• 5ml nutmeg
• Olive oil
• Salt and pepper

The main ingredients

Method:

1. Preheat the oven to 200 degrees C.
2. Cut the butternut into smallish pieces and place in a roasting pan with the dice onion, fresh sage and whole garlic cloves. And a good few glugs of Olive oil
3. While the butternut is in the oven, grate half of the cheese and mix with the cottage cheese, salt, pepper and the nutmeg.
4. Roast the butternut until soft and golden this should take 30 minutes approximately.
5. When the butternut is soft mash into a rough mash.
6. Layer the butternut mix, pasta and “white sauce” in alternate layers with the cheese and some sage leaves ontop.
7. Bake in the oven for 30mins or until the pasta is cooked.

Perfection!