Spiced 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.
Serving guide
Choose your portion size.
ROASTED VEG
Preheat the oven to 200°C. Bring a pot of water to the boil with a pinch of salt. Spread the Butternut, carrot pieces, and onion on a roasting tray. Coat in oil, the NOMU rub, 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).
PARBOIL THE PASTA
Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until al dente and still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer; don't pile them up, they will stick together. Repeat with the remaining sheets in batches. Reserve the pasta water.
MAKE IT SAUCY
Dilute ½ [1]|#7DA0D7 of the stock with 100ml [200ml]|#7DA0D7 of the reserved pasta water. Once the veg is finished, transfer ½ of the roasted Butternut, carrot, and onion to a blender with the diluted stock and pulse until smooth.
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 remaining butternut, ⅓ of the lasagne sheets, ⅓ of the ricotta mix, and another ¼ of the sauce. Repeat with the remaining butternut, 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 and ricotta lasagne. Sprinkle over the toasted pumpkin seeds. Dig in, Chef!
ROASTED VEG
Preheat the oven to 200°C. Bring a pot of water to the boil with a pinch of salt. Spread the Butternut, carrot pieces, and onion on a roasting tray. Coat in oil, the NOMU rub, 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).
PARBOIL THE PASTA
Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until al dente and still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer; don't pile them up, they will stick together. Repeat with the remaining sheets in batches. Reserve the pasta water.
MAKE IT SAUCY
Dilute ½ [1]|#7DA0D7 of the stock with 100ml [200ml]|#7DA0D7 of the reserved pasta water. Once the veg is finished, transfer ½ of the roasted Butternut, carrot, and onion to a blender with the diluted stock and pulse until smooth.
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 remaining butternut, ⅓ of the lasagne sheets, ⅓ of the ricotta mix, and another ¼ of the sauce. Repeat with the remaining butternut, 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 and ricotta lasagne. Sprinkle over the toasted pumpkin seeds. Dig in, Chef!
ROASTED VEG
Preheat the oven to 200°C. Bring a pot of water to the boil with a pinch of salt. Spread the Butternut, carrot pieces, and onion on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
PARBOIL THE PASTA
Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until al dente and still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer; don't pile them up, they will stick together. Repeat with the remaining sheets in batches. Reserve the pasta water.
MAKE IT SAUCY
Dilute 1½ [2]|#7DA0D7 of the stock with 300ml [400ml]|#7DA0D7 of the reserved pasta water. Once the veg is finished, transfer ½ of the roasted Butternut, carrot, and onion to a blender with the diluted stock and pulse until smooth.
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 a ¼ of the Butternut sauce in the bottom of a small, deep ovenproof dish. Evenly top with ⅓ of the remaining butternut, ⅓ of the lasagne sheets, ⅓ of the ricotta mix, and another ¼ of the sauce. Repeat with the remaining butternut, 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, 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 and ricotta lasagne. Sprinkle over the toasted pumpkin seeds. Dig in, Chef!
ROASTED VEG
Preheat the oven to 200°C. Bring a pot of water to the boil with a pinch of salt. Spread the Butternut, carrot pieces, and onion on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
PARBOIL THE PASTA
Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until al dente and still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer; don't pile them up, they will stick together. Repeat with the remaining sheets in batches. Reserve the pasta water.
MAKE IT SAUCY
Dilute 1½ [2]|#7DA0D7 of the stock with 300ml [400ml]|#7DA0D7 of the reserved pasta water. Once the veg is finished, transfer ½ of the roasted Butternut, carrot, and onion to a blender with the diluted stock and pulse until smooth.
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 a ¼ of the Butternut sauce in the bottom of a small, deep ovenproof dish. Evenly top with ⅓ of the remaining butternut, ⅓ of the lasagne sheets, ⅓ of the ricotta mix, and another ¼ of the sauce. Repeat with the remaining butternut, 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, 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 and ricotta lasagne. Sprinkle over the toasted pumpkin seeds. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R261.56
for 4 servings · R65.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Vegetable Stock Sachets needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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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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Ricotta Cheese needs 400 gRicotta Cheese Avg 250 g 250 g at R50.00 · 1.60× packR80.00
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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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:
- Low Fat UHT Milk
- NOMU Does Everything
- Dried Oregano
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spiced Butternut Lasagne?
The preparation time for Spiced Butternut Lasagne with pumpkin seeds is between 40 and 55 minutes.
What is the total time required to make Spiced Butternut Lasagne with pumpkin seeds?
The total time required to make Spiced Butternut Lasagne with pumpkin seeds is between 45 and 65 minutes.
How many servings does Spiced Butternut Lasagne provide?
4 servings
What are the main ingredients in Spiced Butternut Lasagne?
Butternut, Carrot, Dried Oregano, Fresh Lasagne Sheets, Grated Italian-style Hard Cheese, Low Fat UHT Milk, Nomu Does Everything, Onion, Onions, Pumpkin Seeds, Ricotta Cheese, Vegetable Stock Sachet, Vegetable Stock Sachets
What is the nutritional information of Spiced Butternut Lasagne?
Calories: 836, Carbs: 108 grams, Fat: grams, Protein: 35.6 grams, Sugar: 24.5 grams, Salt: 1294 grams
How do I prepare Spiced Butternut Lasagne?
A LOVELY LASAGNE: Serve up a generous helping of the butternut and ricotta lasagne. Sprinkle over the toasted pumpkin seeds. Dig in, Chef! 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. ASSEMBLE: Place a ¼ of the butternut sauce in the bottom of a small, deep ovenproof dish. Evenly top with ⅓ of the remaining butternut, ⅓ of the lasagne sheets, ⅓ of the ricotta mix, and another ¼ of the sauce. Repeat with the remaining butternut, 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. 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. MAKE IT SAUCY: Dilute ½ [1]|#7DA0D7 of the stock with 100ml [200ml]|#7DA0D7 of the reserved pasta water. Once the veg is finished, transfer ½ of the roasted butternut, carrot, and onion to a blender with the diluted stock and pulse until smooth. PARBOIL THE PASTA: Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until al dente and still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer; don't pile them up, they will stick together. Repeat with the remaining sheets in batches. Reserve the pasta water. ROASTED VEG: Preheat the oven to 200°C. Bring a pot of water to the boil with a pinch of salt. Spread the butternut, carrot pieces, and onion on a roasting tray. Coat in oil, the NOMU rub, 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).
What should be prepared from my kitchen to make Spiced Butternut Lasagne?
Butternut, Carrot, Dried Oregano, Fresh Lasagne Sheets, Grated Italian-style Hard Cheese, Low Fat UHT Milk, Nomu Does Everything, Onion, Onions, Pumpkin Seeds, Ricotta Cheese, Vegetable Stock Sachet, Vegetable Stock Sachets
How many calories does Spiced Butternut Lasagne have?
836 calories
How much fat content does Spiced Butternut Lasagne have?
grams