Butternut Pesto Lasagne Recipe
I love a lasagne. I'd go as far as to say it's one of my top 3 favourite meals.
So imagine my dismay at the realisation that because of the gestational diabetes I can't eat the pasta or the white sauce. It just wasn't going to do to be honest so I set about making a lasagne that I actually CAN eat.
Instead of pasta sheets I used butternut squash lasagne sheets, I made my own cheese sauce with just cream and cheese - no flour needed and it's packed full of vegetables. If you wanted you could omit the meat and have a lovely vegetarian lasagne but it's up to your personal preference.
Ha GD! I've won this time.
400ml double cream
50g creme fraiche
Tin of chopped tomatoes
220g cheddar cheese
500g beef mince
2 cloves of garlic
1 teaspoon nutmeg
1 red onion
300g butternut lasagne sheets
Heat the oven to 180°C.
Pour the cream and creme fraiche into a saucepan, gently heating. Add the cheddar cheese and cook through until melted. Remove from the heat once smooth and whisk in the ricotta before seasoning with salt, pepper and nutmeg.
In a separate saucepan fry the garlic, onion and mushroom until soft before adding the mince and cooking until brown. Add the chopped tomatoes and cook for 5 minutes until the liquid has reduced.
In a large baking dish assemble the lasagne. Start with a layer of mince, then add the butternut squash sheets and spread a layer of pesto. Top with spinach and cheese sauce. Top with another layer of mince followed by butternut sheets, pesto, spinach and cheese sauce and then repeat the layers once more. Add a final layer of butternut sheets and then spread over the remainder of the cheese sauce. Top with some more grated cheese for good measure.
Bake for 45 minutes until bubbling, brown and crisp on top. Serve and enjoy.