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Butternut and Zucchini Lasagna with pesto and white sauce
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Butternut and Zucchini Lasagna

Creamy, Butternut and Zucchini Lasagna cooked with a delicious sundried tomato pesto
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Servings: 6

Ingredients

  • 12 dry lasagna sheets
  • 140 grams sundried tomato pesto
  • 2 tbsp olive oil
  • 500 gram butternut
  • 350 gram zucchini/baby marrow
  • 3 large cloves garlic smashed and finely chopped
  • 2 tspn dried italian herbs
  • 5 sprigs fresh thyme
  • salt
  • pepper
  • 1/2 cup grated parmesan cheese
  • 1&1/2 cups grated mozzarella cheese

White Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups milk full cream or low fat
  • salt
  • pepper

Instructions

White Sauce

  • Melt the butter on medium heat. Add the flour and cook for a minute. It will form a thick paste. Whisk in milk, a little at a time. Stir at regular intervals until sauce thickens. Season with salt and pepper and set aside

Preparing the Veg

  • Cut the butternut and zucchini/baby marrow into chunks. Place it in a food processor and pulse until they are chopped into tiny pieces
  • Add the oil to a large pan. Add the garlic and thyme and sauté for a minute. Add the butternut and zucchini with the dried Italian herbs and cook until golden brown and slightly caramelized.
  • Mix in the pesto and heat through. Season with salt and pepper
  • Mix in the grated parmesan

Layering the Lasagna

  • Using a large rectangular ovenproof dish and depending on how large the dish is you may require 3 to 4 sheets of lasagna per layer
  • Cook the lasagna sheets as per package instructions and place them individually on a flat sheet of baking paper. Grate the cheese and set aside. Preheat oven to 180 degrees Celsius
  • Pour half a cup of the white sauce at the bottom of the dish
  • Place 3-4 lasagna sheets on top of the sauce
  • Add one third of the veggies on top
  • Add another layer of lasagna sheets. Pour half a cup of white sauce on top. Add another third of the veggies
  • Place more lasagna sheets on top. Pour over half cup of white sauce
  • Add the last bit of veggies on top. Add a final layer of lasagna sheets. Pour the remaining sauce over. Sprinkle with cheese and some paprika
  • Cover with a foil and bake at 180 degrees Celsius for 25-30 minutes or until lasagna is cooked. In the last 5 minutes of cooking time turn the grill function on and allow the cheese to turn a golden brown
    Butternut and Zucchini Lasagna with pesto and white sauce