Butternut, Sage & Feta Lasagne

Cooking Time: 20 min Preparation Time: 15 min Serves: 1 people
a prepared Butternut, Sage & Feta Lasagne meal

2 x 410g cans All Gold Tomato and Onion Mix

5 ml garlic, chopped

10 ml sugar

1/2 vegetable stock cube in 250ml boiling water

Salt and pepper to taste

800 g butternut, cut into 1cm pieces

10 ml dried sage

Salt & pepper to taste

60 g butter

30 g Golden Cloud Cake Flour

1 L milk

500 ml cream

Salt to taste

12 Fatti’s & Moni’s Spinach Lasagne Sheets

160 g feta cheese, crumbled

60 g cheddar cheese, grated


1. Simmer the tomato and onion, garlic, sugar, stock and seasoning for 10 minutes until thickened.

2. Preheat oven to 180°C and grease a large ovenproof dish.

3. Cook the butternut in boiling salted water until soft then add it to the tomato sauce.

4. Melt the butter in a saucepan then add the flour, remove from heat then whisk in the milk then simmer while stirring for 10 minutes.

5. Stir in cream and season then set aside.

6. Cover base of the greased oven dish with a single layer of pasta then ⅓ butternut, ⅓ white sauce & ⅓ feta.

7. Repeat this step until mix is finished, top with grated cheese and bake for 30 minutes until pasta is cooked. Serve hot.

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