Roasted butternut, ricotta lasagne
| Serves: | 10-12 |
Ingredients
- salt and freshly ground black pepper
- 450 g dried lasagne sheets
- 5 cups Woolworths cheese sauce
- 1 tsp rosemary leaves, finely chopped
- 2 tsp fresh sage leaves, finely chopped
- 1 tbsp lemon zest
- 1 3/4 cups parmesan, finely grated
- 1 cup ricotta cheese
- 450 g Fior di latte mozzarella, coarsley grated
- 800 g swiss chard, tough stems removed
- 3 tbsp olive oil, plus extra
- 2 x 900 g butternut, peeled, halved, seeded and cut crosswise into 1/2 cm slices
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Toss the butternut with 3 tablespoons of olive oil, salt and black pepper and spread on 2 rimmed baking sheets. Roast for about 15 minutes until tender. Allow to cool.
- Blanch the Swiss chard just until it wilts. Drain and cool under running water, squeeze out the excess water and coarsely chop. Toss with salt, pepper and olive oil.
- Mix the mozzarella, ricotta, 1 cup of Parmesan, lemon zest, sage and rosemary in a large bowl and season with salt and pepper.
- Boil the lasagne sheets for about 8 minutes until al dente.
- Cool in a bowl of ice water, then drain and lay out on a kitchen towels, placing kitchen towels between the pasta sheets.
- To assemble the lasagne, spoon ¼ cup of cheese sauce evenly into the base of a 33 x 23 x 5 cm baking dish, top with a layer of lasagne sheets, 1/3 of the butternut, followed by 1/3 of the Swiss chard, 1/3 of the ricotta mixture and lastly ½ cup of cheese sauce. Repeat the process 2 more times to create a total of 3 layers, finishing with a layer of lasagne. Spread the remaining cheese sauce on top and sprinkle with ¾ cup of Parmesan.
- Bake uncovered for 45 minutes until starting to brown on top. Brown under the grill until golden.
- Serve topped with any remaining roasted butternut or Swiss chard.
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