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.
Rosemary Butternut Lasagne
Rosemary 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)
- Salt & Pepper
- Water
- Egg/s
- Blender
ROSEMARY-ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Spread the butternut half-moons, butternut pieces & carrot pieces, the rinsed rosemary and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Dilute the stock with 20ml 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 chopped oregano, 1 egg yolk and ½ of the grated cheese. Season and set aside.
ASSEMBLE
Place a ¼ of the butternut sauce in the bottom of a small, 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 grated 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!
Butternut - 250g
Carrot - 120g
Fresh Rosemary - 4g
Onion - 1
Vegetable Stock - 2,5ml
Ricotta Cheese - 100g
Low Fat Fresh Milk - 50ml
Fresh Oregano - 4g
Grated Italian-style Hard Cheese - 15g
Fresh Lasagne Sheets - 75g
Pumpkin Seeds - 5g
ROSEMARY-ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Spread the butternut half-moons, butternut pieces & carrot pieces, the rinsed rosemary and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Dilute the stock with 40ml 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 chopped oregano, 1 egg yolk and ½ of the grated cheese. Season and set aside.
ASSEMBLE
Place a ¼ of the butternut sauce in the bottom of a small, 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 grated 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!
Butternut - 500g
Carrot - 120g
Fresh Rosemary - 8g
Onion - 1
Vegetable Stock - 5ml
Ricotta Cheese - 200g
Low Fat Fresh Milk - 100ml
Fresh Oregano - 8g
Grated Italian-style Hard Cheese - 30ml
Fresh Lasagne Sheets - 150g
Pumpkin Seeds - 10g
ROSEMARY-ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Spread the butternut half-moons, butternut pieces & carrot pieces, the rinsed rosemary and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Dilute the stock with 60ml 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 chopped oregano, 2 egg yolks and ½ of the grated cheese. Season and set aside.
ASSEMBLE
Place a ¼ of the butternut sauce in the bottom of an 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 grated 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!
Butternut - 750g
Carrot - 240g
Fresh Rosemary - 12g
Onions - 2
Vegetable Stock - 7,5ml
Ricotta Cheese - 300g
Low Fat Fresh Milk - 150ml
Fresh Oregano - 12g
Grated Italian-style Hard Cheese - 45ml
Fresh Lasagne Sheets - 225g
Pumpkin Seeds - 15g
ROSEMARY-ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Spread the butternut half-moons, butternut pieces & carrot pieces, the rinsed rosemary and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Dilute the stock with 80ml 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 chopped oregano, 2 egg yolks and ½ of the grated cheese. Season and set aside.
ASSEMBLE
Place a ¼ of the butternut sauce in the bottom of an 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 grated 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!
Butternut - 1kg
Carrot - 240g
Fresh Rosemary - 15g
Onions - 2
Vegetable Stock - 10ml
Ricotta Cheese - 400g
Low Fat Fresh Milk - 200ml
Fresh Oregano - 15g
Grated Italian-style Hard Cheese - 60ml
Fresh Lasagne Sheets - 300g
Pumpkin Seeds - 20g
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