
Creamy Butternut & Spinach Lasagne

Ingredients
McCain Mashed Butternut
McCain Garden Spinach – 200 grams
Lasagne sheets
100 grams butter
125 grams flour
3 cups milk
Pinch of nutmeg
½ cup parmesan cheese grated
1 cup cheddar cheese grated
Salt and pepper
½ cup bread crumbs
1 tablespoon butter
½ teaspoon Italian herbs
Directions
Prep Time: 15 minutes
Cooking Time: 40-45 minutes
Serves: 4
- Cook Mashed butternut according to package instructions
- Preheat oven to 180 Degrees Celsius
- In a pan sauté your spinach until wilted and the water has evaporated and remove from the pan
- To the same pan add the butter and allow to melt before adding the flour, cook for 1 minute stirring continuously
- Slowly start adding the milk, keep stirring until it starts to thicken
- Once thick remove from the heat
- Add wilted spinach, parmesan cheese, nutmeg, salt and pepper to the white sauce and stir well
- In another pan, melt 1 tablespoon butter, add breadcrumbs and Italian herbs combine with butter and switch of the heat
Assemble the Lasagne
- In an oven proof casserole, spread some of mashed butternut, followed by a layer of lasagne, top with spinach white sauce and some of the cheddar
- Keep layering the lasgane, mashed butternut, spinach white sauce and cheese
- The last layer should be the white sauce, and cheese before you top with the crispy bread crumbs
- Bake at 180 degrees Celsius for 30-35 minutes