Family Lasagne
Serves
10
Total Time
2hrs
Calories
484
This is the good ole fashioned lasagne recipe I used to make for my 5 hungry kids back in the day. Amazingly there were often leftovers. It is BIG. You can make my version of Bolognese Sauce by searching for Ch...
- Butternut squash1peeled, finely sliced
- Mozzarella cheese100 gcubed
- Cheddar cheese100 gcubed
- Parmesan cheese50 gcubed
- Bolognese sauce500 g
- Lasagna noodles510 g
- Baby spinach200 g
- Ricotta cheese500 g
- Fresh basil leaves45 g
- Extra virgin olive oilas needed
Ingredients
- 1. Pre-heat oven - 180°C
- 2. Add Bolognese Sauce to a clean saucepan
- 3. Heat then set aside
- 4. Line a clean baking sheet with parchment paper
- 5. Add butternut squash to the baking sheet
- 6. Drizzle with extra virgin olive oil
- 7. Roast - 20 min, 180°C
- 8. Cool to handling temperature
- 9. Add mozzarella, cheddar and parmesan to the TM bowl
- 10. Blitz with MC on - 10 sec, speed 10
- 11. Place a little bolognese sauce in the base of the lasagne dish you will use
- 12. Layer the pasta sheets on top. Top the pasta with a little of the grated cheese, pumpkin slices to fill a layer of the entire dish. Spinach and then more bolognese sauce
- 13. Repeat, pasta, grated cheese, pumpkin, spinach, bolognese
- 14. Finish with pasta sheets
- 15. Spread the ricotta thickly across the top and use the last of the milled cheese
- 16. You can either use a few basil leaves in between the layers or just use them for garnish
- 17. Bake 50 minutes to 1 hour until very fragrant and golden
- 18. Cool a lot...I mean a lot before cutting into servings
- 19. Freeze leftovers in portioned pieces for up to 3 months
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
