Ingredients

Method

• 500 g butternut chunks (or use pumpkin)
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• 10 lasagne sheets, broken in half
• 3 T butter
• 3 garlic cloves, crushed
• 8 sage leaves
• 1 cup cream
• 100 g Parmesan, grated, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Place the butternut on a baking tray, coat generously with olive oil and season. Roast for 30–40 minutes, or until soft and caramelised on the edges.

2. Halfway through the butternut’s cooking time, bring a saucepan of water to the boil and season well with salt. Add the lasagne and boil for 20 minutes or until al dente, then drain.

3. While the pasta is cooking, heat in the butter in a large pan over medium heat and cook, stirring, until the butter begins to foam. Reduce the heat and add the garlic and sage leaves. Cook until the leaves are crispy, and the butter has turned a light golden brown.

4. Add the butternut and cream and cook over a low heat for 2–3 minutes. Add the torn lasagne and mix until coated with the cream and butternut. Season to taste before serving, sprinkled with Parmesan.

Find more lasagne recipes here.

Photography: Jan Ras
Videography: Kevashan Moodley