Butternut, Chevin & Speck Lasagne
Hello old friends, It's been a while since I actually posted a recipe on my site. Most of my recipes and foodie news are posted on my Instagram and Facebook. If you want to see what I've up to professionally, check out my LinkedIn profile. Some big news... Hubby, the furbabies and I are relocating to Kuwait for a few years. J got a job offer we couldn't refuse and I will be finding my feet and exploring the Middle Eastern & International food scene. It's going to be a massive change on so many levels, but we are so excited about this new adventure. So in October, I will officially leave my home, Cape Town, South Africa. I hope to post on my blog more often to stay connected to you all. To keep myself distracted from work and life admin I'm dealing with at the moment, I made this Roasted Butternut Lasagne with Goats Cheese & Speck. It was so good that I shared it on my social media and asked whether I should post the recipe. It was a resounding yes from my loyal ''followers''. So here it is guys. Thanks for all the support lovelies xx
- 1 large butternut peeled and cut into bite size chunks
- 1 red onion peeled and cut into wedges
- 4 garlic cloves peeled and roughly chopped
- Olive oil
- Salt and pepper
- Fresh sage rosemary and thyme
- +- 750 ml prepared bechamel white sauce or cheese sauce
- 6 - 8 lasagne sheets
- 1/2 c 125 ml grated parmesan
- 100 g chevin/soft goats cheese crumbled
- +- 140 g Speck or Prosciutto torn into pieces or 200 g streaky bacon fried
- Extra herbs
- Olive oil for drizzling
- Place butternut, onion, garlic and herbs on a baking tray. Season well and drizzle with olive oil.
- Roast at 200 Degrees Celsius for +- 40 minutes.
- Prepare bechamel or cheese sauce (the ratio - 75 ml cake flour: 75 g butter: 750 ml bay, peppercorn and onion infused milk. Add optional grated cheese, once thickened and off the heat.)
- Start with a layer of bechamel in a medium baking dish. Top with one third of the roasted ingredients (squash and spread them out), sprinkle some parmesan, chevin and herbs, top with a layer of lasagne sheets.
- Repeat once more and finish off with a good layer of bechamel sauce and top with remaining roasted ingredients, cheese and herbs. Drizzle with olive oil.
- Bake at 180 Degrees Celsius for 40 minutes.
- Allow to rest for 10 minutes before serving.
If you don't to pork or meat, simply leave the Speck out. P.s. I absolutely love my Humble + Mash Oven to Table Bakeware. Super proud to have an awesome partnership with this brand.
Tried this recipe?Let us know how it was!