Butternut and Feta Lasagne

This is honestly one of my Favorite veggie dishes of all time to make and such a hit with everyone I have made it for, you can of course substitute the cheese for vegan cheese and the milk with a vegan alternative if you are vegan.

Ingredients

Box of lasagne sheets (I usually buy the spinach ones)

2 – 3 large butternuts- peeled, diced, cooked and mashed

A tub of feta (yes not the healthiest dish)

A small block of mozzarella cheese- grated

Salt and pepper

White Sauce 

I never make a cheese sauce with amounted ingredients but here is a simple recipe just for you

2 tbsp butter

2 tbsp flour

1 cup of milk

Salt and pepper to taste

In a small saucepan over medium heat, melt butter. 

Add flour and stir until the butter and flour are well combined. 

Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

Method

Take a large oven proof dish and layer your ingredients as follows:

Mashed butternut

Lasagne sheets

White sauce

Feta

Repeat until your dish is filled and then add a layer of Mozzarella on top of the last feta layer (This makes its very stringy and melted YUM), top with some basil, chives or mixed herbs and bake in the oven at 180 degrees it takes about 40 minutes dependent on your oven, if you can put a knife into the dish and everything is soft as well as the cheese golden then it is done.

Serve just as is.

If you are feeling adventurous add a layer of spinach in between like I said I use the spinach lasagne sheets so there is no need unless you just wanted some added colour or veggie goodness.

You can also include a layer of tomato puree under the white sauce layer if that tickles your fancy but I’m not a fan of tomato based pasta dishes so I leave that layer out.