Butternut and red onion lasagna

It’s quick, it’s easy and most of the ingredients are already in your store cupboard.
lasagne,vegetarian, recipes




Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes

Oven temperature: 180°C

• 15ml sunflower oil

• 2 red onions, cut into wedges

• 1 clove garlic, crushed

• 500g butternut, cubed and steamed

• 1 x 500ml jar tomato and basil sauce mix

• 1 x 500ml jar white sauce

• 125ml milk

• 8 lasagna sheets

• 250ml mozzarella, grated

1 Heat the oil in a frying pan. Add the onion and sauté for three minutes, then add the garlic. Cook for one minute, then add the butternut and the tomato and basil sauce. Stir over a high heat for two minutes.

2 Mix the white sauce and milk in a jug. Pour a third of this mixture onto the bottom of an ovenproof dish. Arrange the lasagna sheets on top of the white sauce.

3 Transfer half the butternut mixture onto the pasta, then repeat this process twice more. Top with the mozzarella. Bake in a preheated oven for 20 minutes or until the lasagna is cooked through.


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