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 toasted seeds. Best enjoyed with the recommended wine, Chef!
Serving guide
Choose your portion size.
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, 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 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, 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 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, 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 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, 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 toasted pumpkin seeds. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R226.88
for 4 servings · R56.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Vegetable Stock needs 10 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 2% of packR0.80
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Ricotta Cheese needs 400 gRicotta Cheese Avg 250 g 250 g at R46.75 · 1.60× packR74.80
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Low Fat Fresh Milk needs 400 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 20% of packR7.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
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Fresh Lasagne Sheets needs 300 gItalian Lasagne Sheets 250 g 250 g at R56.99 · 1.20× packR68.39
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 is between 40 and 55 minutes.
What is the total time required to make Sophie Germanier’s Butternut Lasagne with pumpkin seeds?
The total time required to make Sophie Germanier’s Butternut Lasagne with pumpkin seeds 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, Dried Oregano, Grated Italian-style Hard Cheese, Lasagne Sheets, Milk, Onion, Pumpkin Seeds, Ricotta Cheese, Rosemary, Vegetable Stock
What is the nutritional information of Sophie Germanier’s Butternut Lasagne?
Calories: 805, Carbs: 105 grams, Fat: grams, Protein: 35.4 grams, Sugar: 22.6 grams, Salt: 547 grams
How do I prepare Sophie Germanier’s Butternut Lasagne?
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. 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. 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. A LOVELY LASAGNE: Serve up a generous helping of the butternut & ricotta lasagne. Sprinkle over the toasted pumpkin seeds. Dig in, Chef! CREAMY & CHEESY: Place the ricotta into a bowl and whisk it together with the milk, 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.
What should be prepared from my kitchen to make Sophie Germanier’s Butternut Lasagne?
Butternut, Carrot, Dried Oregano, Grated Italian-style Hard Cheese, Lasagne Sheets, Milk, Onion, Pumpkin Seeds, Ricotta Cheese, Rosemary, Vegetable Stock
How many calories does Sophie Germanier’s Butternut Lasagne have?
805 calories
How much fat content does Sophie Germanier’s Butternut Lasagne have?
grams