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Balanced Diet

Roasted Butternut And Rosemary Lasagne Recipe

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In this post, you will learn how to make Roasted Butternut And Rosemary Lasagne Recipe and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Roasted Butternut And Rosemary Lasagne Recipe.

The Ingredients:-

  • 1 kg butternut
  • 45 ml olive oil
  • Salt and pepper
  • 60 ml butter
  • 1 garlic clove, crushed
  • 60 ml cake flour
  • 1 litre milk
  • 30 ml chopped fresh rosemary
  • 15 ml chopped fresh sage
  • 2 ml nutmeg
  • 16 lasagne sheets

The Instructions:-

  1. Preheat the oven to 220 °C and grease an ovenproof dish.
  2. Arrange the butternut in a single layer in a separate oven pan.
  3. Drizzle with the oil and season to taste with salt and pepper.
  4. Roast for 10 to 15 minutes and set aside until needed.
  5. Melt the butter in a large saucepan, add the garlic and sauté until soft.
  6. Stir in the flour and stir-fry for one minute.
  7. Gradually beat in the milk and heat until the sauce starts simmering and thickens slightly.
  8. Add the rosemary, sage and nutmeg and season with salt and pepper.
  9. Cook the lasagne sheets in boiling water for about five minutes and cook only a few sheets at a time.
  10. Drain and carefully arrange the sheets on a tea towel.
  11. Spoon a third of the sauce in the bottom of the greased dish and arrange a layer of the lasagne sheets on top.
  12. Scatter half the butternut on top of the lasagne.
  13. Repeat the layers, ending with a layer of sauce, ensuring the last layer of lasagne is completely covered with the sauce to prevent it from drying out.
  14. Leave the dish to rest for one hour so the pasta can soften before baking it at 180 °C for about 40 minutes. Serve hot.
  15. Recipe From : YOU July 01, 2004

Diet Labels For “Roasted Butternut And Rosemary Lasagne Recipe”:
Balanced

Health Labels For “Roasted Butternut And Rosemary Lasagne Recipe”:
Vegetarian,Pescatarian,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher

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The Ingredients:-1 kg butternut45 ml olive oilSalt and pepper60 ml butter1 garlic clove, crushed60 ml cake flour1 litre milk30 ml chopped fresh rosemary15 ml chopped fresh sage2 ml nutmeg16 lasagne sheetsThe Instructions:-Preheat the oven to 220 °C and grease an ovenproof dish.Arrange the butternut in a single layer in a separate oven pan.Drizzle with the oil and” />

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