| Open Butternut, Mushroom and Sage Lasagne with Creamy Cheese Sauce |
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| SERVES 4 INGREDIENTS: 500 g butternut, sliced 250 g brown mushrooms, sliced 30 ml butter 125 – 160 ml cream 30 ml butter 30 ml flour 275 ml milk 250 ml grated LANCEWOOD Cheddar cheese Salt and freshly ground black pepper to taste 8 lasagne sheets, cooked 80 ml butter 60 ml sage leaves |
METHOD: Cook the butternut briefly until just soft. Fry the mushrooms in a little butter until golden. Add the butternut in a layer to the pan. Season to taste and pour the cream over. Simmer over very low heat without stirring until cream has reduced by almost half. Set aside. Heat the butter and add the flour. Add the milk little by little while stirring continuously. Stir until thick. Add the cheese and seasoning to taste. Heat the 80 ml butter and fry the sage leaves until crispy. Place a lasagne sheet on a plate. Spoon a little cheese sauce on the one side and fold over. Spoon butternut and mushroom mix on top. Top with a bit more cheese sauce. Place another lasagne sheet on top. Spoon cheese sauce on one half and fold over. Spoon another layer of butternut and mushroom mixture on top. Top with a spoonful of cheese sauce and then drizzle liberally with sage butter. Finish with fried sage leaves. |
