BEETROOT, BUTTERNUT and PECAN LASAGNE
SERVES 6 / PREPARATION AND BAKING: 2 HOURS
◗ 1 butternut squash (1,5kg), peeled and chopped into bite size chunks
◗4 large beetroot, peeled and chopped into bite-size chunks
◗ 45ml (3T) olive oil
◗ 10ml (2t) smoked paprika
◗ 6 thyme sprigs
◗ 100g pecans
◗ 50g butter
◗ 50g cake flour
◗ 500-600ml (2-2½c) milk
◗ 200g vegetarian soft cheese or goats’ cheese, rind removed
◗ 200g fresh spinach
◗ 9-12 fresh lasagne sheets
◗ salt and freshly ground black pepper
Preheat the oven to 220°C.
1 Place the butternut and beetroot in a roasting tray and drizzle over the oil, sprinkle with the paprika and add the thyme sprigs. Season with salt and pepper. Toss the vegetables in the tray until coated.
2 Roast the vegetables for 45 minutes and turn mid-cooking time. Remove from the oven, drain any excess oil and remove any hard thyme stalks. Set aside.
3 Put the pecans on another roasting tray and toast in the oven for 10 minutes until fragrant. Remove from the oven, leave to cool and chop roughly.
4 Lower the oven temperature to 200°C.
Melt the butter in a saucepan over a low heat. Stirring continuously, add the flour until combined. Gradually whisk in 500ml milk until there are no lumps and the sauce has thickened. Stir 160g of the cheese into the sauce until fully melted. Season to taste. Remove from the heat. If the sauce appears too thick, add up to another 100ml milk to loosen it. Transfer one-third of the sauce to a bowl and set aside. Add the roasted vegetables
