Butternut and sage creamy lasagne

Updated at: Fri, 15 Sep 2023 21:11:48 GMT

Step 1

Preheat oven to 220C. Thinly slice butternut into 4mm thick half moons In a large bowl mix together the butternut, halved tomatoes, garlic, tomato puree, salt, chopped sage, 4 tablespoons oil and plenty of pepper, set aside. In a seperate bowl mix the cream, parmesan and nutmeg together. set 80g aside to use later. Cover the bottom of a 28x23cm baking dish with a layer of lasagne sheet then follow with a layer of the butternut mixture, spread out. Spoon over some of the cream mixture, then continue layering in the same way until you've run out of pasta, butternut and cream. Pour the stock evenly over, then cover tightly with foil and bake for 50 minutes. Remove from the over and discard the foil. Spoon over the reserved 80g of cream mixture and return the dish, uncovered to the oven for 10 minutes. In a small bowl, mix the remaining 2 tablespoons of oil with the remaining 10 sage leaves. Spoon the leaves and oil over the lasagne and return to the oven for a final 5 minutes, or until the sage leaves are bright green and crisp and the lasagne is golden brown. Leave to rest for 10 mins and finish with the 2 tablespoons of cream, drizzle of oil and plenty of grated parmesan, some salt and pepper.

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