Squash & Brown Butter Lasagne

Name: Squash & Brown Butter Lasagne
Cook time: 30 min
Ingredients: 1 butternut squash (diced to small cubes); olive oil; 150 g kale (removed from stems and steamed); 9 lasagne sheets; 50 g Gruyère cheese; 50 g Parmesan cheese; 100 g mozzarella; 6 sage leaves (to garnish); 100 g butter; 100 g flour plain; 300 ml milk; 300 ml chicken stock; nutmeg (pinch)

Lasagne series: recipe 6 of 50

Cook time30 minutes

Ingredients

Directions

1
Sauté butternut squash with olive oil for 10 minutes until they soften a little and season with salt and pepper.
2
Steam kale.
3
Burn butter béchamel -
4
Melt 50g butter, then add 10- 15 roughly chopped fresh sage leaves. Allow the butter to foam this could take 2-3 minutes. Be careful not to burn the sage. Remove the sage leaves and keep for layering.
5
Bake in the oven at 180 Celsius for 25-30 minutes until bubbling and golden.

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