This recipe is a bit fiddly, but so worth the effort.
Serves 4 but you can increase quantities for larger groups.
Ingredients
600 g butternut, weight without seeds and peel
cut into thin slices
2 red onions, cut into wedges
2 cloves garlic, crushed
1 tbsp sage leaves, finely chopped
1 tbsp olive oil
1 tbsp maple syrup
2 tsp white wine vinegar
salt and freshly ground pepper to taste
200 g lasagna sheets
80 g spinach, chopped
150 g chevin cheese, crumbled
2 cups grated mozzarella
2 tbsp butter, chopped
1 tbsp sage leaves, extra salt and freshly ground pepper to taste
200 g lasagna sheets
80 g spinach, chopped
150 g chevin cheese, crumbled
2 cups grated mozzarella
2 tbsp butter, chopped
1 tbsp sage leaves, extra
Method
Preheat the oven to 220 °C.
Toss the butternut, onion, garlic, sage, oil, maple syrup, vinegar, salt and pepper together to combine and spread this on an oven tray, lined with baking paper.
Bake for 20–25 minutes, until cooked and lightly golden. Allow to cool slightly.
Reduce the oven temperature to 200 °C.
Soak the lasagna sheets in a dish of boiled water for 2 minutes.
Do this in batches so they do not touch and stick together.
Dry the soaked sheets on a tea towel.
Leave the sheets needed forthe top of the dish in the water until you are ready to use them.
Line a lightly greased ovenproof dish with lasagna sheets.
Use a dish that is the size of 1⁄3 of the lasagna sheets: you want to have 3 layers of lasagna sheets eventually. Trim to fit.
Top with 1⁄3 of the butternut, scatter over 1⁄3 of the spinach, 1⁄3 of the Chevin and 1/4 mozzarella.
Repeat this to form two more layers, finishing with the last lasagna sheets.
To keep the top lasagna sheets moist, cover the dish with foil or cling wrap until you are ready for the next step.
Melt the butter in a small frying pan and cook for 1 minute until foamy.
Add the extra sage and cook for 1 more minute or until the sage is crispy.
Remove the sage from the butter and set aside.
Spoon the melted butter over the top of the lasagna and sprinkle with the remaining mozzarella.
If you are preparing ahead, cover the dish now and bake when ready.
Cook for 20−25 minutes until golden. Top with the reserved sage leaves to serve.
Serve with a green salad and a crusty loaf.
Eat Your Words by Louise Gelderblom (Quivertree Publications) is available from loot.co.za for R239
Quivertree Publication