undefined - 40 MINS
Butternut, Goat Cheese and Walnut Lasagne
Lasagne with a wintry touch.
Preparation: 40 mins
Season: Spring/Summer
Ingredients
Number of People
10
25
3
Butternut squash
8
Garlic cloves
5
Onions
25
Diced tomatoes or Panzani Solutions crushed peeled tomatoes
8
Goat’s cheese logs
150
g grated cheese
50
of butter
10
teaspoon of balsamic vinegar
10
teaspoon of sugar
100
g walnuts
Rosemary
Recipe
1
Preheat the oven to 180°C.
2
The Butternut
Peel and cut the squash into 1 cm-thick slices, then immerse them in 1.5 l of boiling water for 8 minutes.
Drain and reserve 200 ml of the cooking water for the sauce.
3
The sauce
Sauté the onion, garlic and rosemary over low heat in a sauté pan previously heated with butter.
Add the balsamic vinegar and stir.
Add the diced tomatoes, sugar and squash cooking water.
Season with salt and pepper and cook for 2 min.
4
Plating
Start by placing a thin layer of sauce in the buttered dish.
Cover with lasagne sheets and press down firmly.
Arrange the squash on the Panzani lasagne sheets, then add the 1 cm-thick slices of goat’s cheese on top.
Repeat until all the sauce and squash have been used up.
Finish with a layer of sauce and sprinkle with walnuts and grated cheese.
Bake for 20 minutes.
