Main Ingredient - butternut

Ingredients
3 large onions
60ml olive oil
1 tsp curry powder
1 celery stick
2 cups butternut, shredded
3 cloves crushed garlic
2 tbsp dried parsley
Pinch of oreganum
Pinch of basil
1 cup vegetable stock
1 tin chopped tomatoes
1 tbsp tomato pesto
1 tsp sugar
mozzarella, grated
Sauce:
90g butter
90ml flour
2 cups milk
1 tsp salt

Method
Preheat oven to 180 d C. Saute the onions in the olive oil for a few minutes. Add the curry powder and stir. Chop in the celery stick and then the butternut. Stir well. Add the crushed garlic and fry for 3 minutes. Add the dried parsley, oreganum and basil. Add the vegetable stock, stir and then add the tin of chopped tomatoes. Add the tomato pesto and then the sugar. Simmer a few minutes while you make the bechamel sauce.
Layers:
Thin layer bechamel sauce, layer of lasagne sheets and then the butternut sauce.
Bake for about half an hour until golden brown.

Submitted by - Angela du Toit