Butternut & Ricotta Lasagne Pasta
Simple pasta that can be eaten cold the next day as a salad.
Ingredients
- 1 butternut peeled and cut into chunks
- 2 fresh rosemary sprigs - leaves only
- olive oil
- 12 lasagna sheet
- 1 cup ricotta cheese
- 1 tbsp honey
Instructions
- Preheat oven to 180C.
- Meanwhile Peal butternut and cut into bite size chunks. Rub with oil and season with salt, pepper, drizzle honey, rosemary leaves and few red pepper flakes (optional). Bake in oven for approx. 35 minutes or till butternut is soft.
- Meanwhile boil a pot of salted water and add lasagne sheets, cook till al dente, drain and set aside.
- Combine, roasted butternut, crumbed ricotta cheese and lasagne sheets gently. Check for seasoning and perhaps a drizzle of olive oil. Divide between plates and grind some black pepper on top.
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