Rosemary-roasted butternut, carrots & onions are blended to a lip-smacking sauce. This is layered with a homemade ricotta & Italian-style hard cheese sauce, together with fresh lasagne sheets. Baked until the cheesy top is bubbling, then sprinkled with fresh oregano & toasted seeds. Best enjoyed with the recommended wine, Chef!
Sophie Germanier’s Butternut Lasagne
Sophie Germanier’s Butternut Lasagne
with pumpkin seeds & fresh oregano
Hands on Time: 40 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Butternut
- Carrot
- Fresh Lasagne Sheets
- Fresh Oregano
- Fresh Rosemary
- Grated Italian-style Hard Cheese
- Low Fat Fresh Milk
- Onion
- Onions
- Pumpkin Seeds
- Ricotta Cheese
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Egg/s
- Blender
- Seasoning (salt & pepper)
ROSEMARY-ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut half-moons, butternut pieces & carrot pieces, the rosemary and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Dilute the stock with 20ml [40ml]|#7DA0D7 of hot water.
MAKE IT SAUCY
Once the veg is finished, remove and set the roasted Butternut half-moons aside. Remove and discard the rosemary, then transfer the roasted butternut pieces, carrot and onion to a blender with the diluted stock and pulse until smooth. Season and set aside.
CREAMY & CHEESY
Place the ricotta into a bowl and whisk it together with the milk, ½ the oregano, 1 egg yolk and ½ of the cheese. Season and set aside.
ASSEMBLE
Place a ¼ of the Butternut sauce in the bottom of a small, deep ovenproof dish. Evenly top with ⅓ of the roasted butternut half-moons, ⅓ of the lasagne sheets, ⅓ of the ricotta mix, and another ¼ of the sauce. Repeat with the remaining butternut half-moons, lasagne sheets, ricotta mix, and sauce to create two more layers. Sprinkle over the remaining cheese. Bake in the oven until the lasagne is bubbling and the cheese is starting to brown, 10-12 minutes.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A LOVELY LASAGNE
Serve up a generous helping of the Butternut & ricotta lasagne. Sprinkle over the remaining oregano and toasted pumpkin seeds. Dig in, Chef!
ROSEMARY-ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut half-moons, butternut pieces & carrot pieces, the rosemary and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Dilute the stock with 20ml [40ml]|#7DA0D7 of hot water.
MAKE IT SAUCY
Once the veg is finished, remove and set the roasted Butternut half-moons aside. Remove and discard the rosemary, then transfer the roasted butternut pieces, carrot and onion to a blender with the diluted stock and pulse until smooth. Season and set aside.
CREAMY & CHEESY
Place the ricotta into a bowl and whisk it together with the milk, ½ the oregano, 1 egg yolk and ½ of the cheese. Season and set aside.
ASSEMBLE
Place a ¼ of the Butternut sauce in the bottom of a small, deep ovenproof dish. Evenly top with ⅓ of the roasted butternut half-moons, ⅓ of the lasagne sheets, ⅓ of the ricotta mix, and another ¼ of the sauce. Repeat with the remaining butternut half-moons, lasagne sheets, ricotta mix, and sauce to create two more layers. Sprinkle over the remaining cheese. Bake in the oven until the lasagne is bubbling and the cheese is starting to brown, 10-12 minutes.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A LOVELY LASAGNE
Serve up a generous helping of the Butternut & ricotta lasagne. Sprinkle over the remaining oregano and toasted pumpkin seeds. Dig in, Chef!
ROSEMARY-ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut half-moons, butternut pieces & carrot pieces, the rosemary and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Dilute the stock with 60ml [80ml]|#7DA0D7 of hot water.
MAKE IT SAUCY
Once the veg is finished, remove and set the roasted Butternut half-moons aside. Remove and discard the rosemary, then transfer the roasted butternut pieces, carrot and onion to a blender with the diluted stock and pulse until smooth. Season and set aside.
CREAMY & CHEESY
Place the ricotta into a bowl and whisk it together with the milk, ½ the oregano, 2 egg yolks and ½ of the cheese. Season and set aside.
ASSEMBLE
Place some of the Butternut sauce in the bottom of a small, deep ovenproof dish. Evenly top with the roasted butternut half-moons, the lasagne sheets, the ricotta mix, and more sauce. Repeat with the remaining butternut half-moons, lasagne sheets, ricotta mix, and repeat with the remaining ingredients. Sprinkle over the remaining cheese. Bake in the oven until the lasagne is bubbling and the cheese is starting to brown, 12-15 minutes.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A LOVELY LASAGNE
Serve up a generous helping of the Butternut & ricotta lasagne. Sprinkle over the remaining oregano and toasted pumpkin seeds. Dig in, Chef!
ROSEMARY-ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut half-moons, butternut pieces & carrot pieces, the rosemary and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). Dilute the stock with 60ml [80ml]|#7DA0D7 of hot water.
MAKE IT SAUCY
Once the veg is finished, remove and set the roasted Butternut half-moons aside. Remove and discard the rosemary, then transfer the roasted butternut pieces, carrot and onion to a blender with the diluted stock and pulse until smooth. Season and set aside.
CREAMY & CHEESY
Place the ricotta into a bowl and whisk it together with the milk, ½ the oregano, 2 egg yolks and ½ of the cheese. Season and set aside.
ASSEMBLE
Place some of the Butternut sauce in the bottom of a small, deep ovenproof dish. Evenly top with the roasted butternut half-moons, the lasagne sheets, the ricotta mix, and more sauce. Repeat with the remaining butternut half-moons, lasagne sheets, ricotta mix, and repeat with the remaining ingredients. Sprinkle over the remaining cheese. Bake in the oven until the lasagne is bubbling and the cheese is starting to brown, 12-15 minutes.
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A LOVELY LASAGNE
Serve up a generous helping of the Butternut & ricotta lasagne. Sprinkle over the remaining oregano and toasted pumpkin seeds. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Sophie Germanier’s Butternut Lasagne?
The preparation time for Sophie Germanier’s Butternut Lasagne with pumpkin seeds & fresh oregano is between 40 and 55 minutes.
What is the total time required to make Sophie Germanier’s Butternut Lasagne with pumpkin seeds & fresh oregano?
The total time required to make Sophie Germanier’s Butternut Lasagne with pumpkin seeds & fresh oregano is between 45 and 65 minutes.
How many servings does Sophie Germanier’s Butternut Lasagne provide?
4 servings
What are the main ingredients in Sophie Germanier’s Butternut Lasagne?
Butternut, Carrot, Fresh Lasagne Sheets, Fresh Oregano, Fresh Rosemary, Grated Italian-style Hard Cheese, Low Fat Fresh Milk, Onion, Onions, Pumpkin Seeds, Ricotta Cheese, Vegetable Stock
What is the nutritional information of Sophie Germanier’s Butternut Lasagne?
Calories: 803, Carbs: 104 grams, Fat: grams, Protein: 35.3 grams, Sugar: 22.5 grams, Salt: 547 grams
How do I prepare Sophie Germanier’s Butternut Lasagne?
ASSEMBLE: Place a ¼ of the butternut sauce in the bottom of a small, deep ovenproof dish. Evenly top with ⅓ of the roasted butternut half-moons, ⅓ of the lasagne sheets, ⅓ of the ricotta mix, and another ¼ of the sauce. Repeat with the remaining butternut half-moons, lasagne sheets, ricotta mix, and sauce to create two more layers. Sprinkle over the remaining cheese. Bake in the oven until the lasagne is bubbling and the cheese is starting to brown, 10-12 minutes. ROSEMARY-ROASTED VEG: Boil the kettle. Preheat the oven to 200°C. Spread the butternut half-moons, butternut pieces & carrot pieces, the rosemary and the onion on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Dilute the stock with 20ml [40ml]|#7DA0D7 of hot water. MAKE IT SAUCY: Once the veg is finished, remove and set the roasted butternut half-moons aside. Remove and discard the rosemary, then transfer the roasted butternut pieces, carrot and onion to a blender with the diluted stock and pulse until smooth. Season and set aside. CREAMY & CHEESY: Place the ricotta into a bowl and whisk it together with the milk, ½ the oregano, 1 egg yolk and ½ of the cheese. Season and set aside. TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. A LOVELY LASAGNE: Serve up a generous helping of the butternut & ricotta lasagne. Sprinkle over the remaining oregano and toasted pumpkin seeds. Dig in, Chef!
What should be prepared from my kitchen to make Sophie Germanier’s Butternut Lasagne?
Butternut, Carrot, Fresh Lasagne Sheets, Fresh Oregano, Fresh Rosemary, Grated Italian-style Hard Cheese, Low Fat Fresh Milk, Onion, Onions, Pumpkin Seeds, Ricotta Cheese, Vegetable Stock
How many calories does Sophie Germanier’s Butternut Lasagne have?
803 calories
How much fat content does Sophie Germanier’s Butternut Lasagne have?
grams
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