Pumpkin lasagnette
portions
Ingredients
- 0.5 pcs Butternut squash
- 265 gr Pasta
- 2 tbsp Butter
- 2 tbsp Flour
- 250 ml Milk
- 1 tsp Dijon Mustard
- 145 gr Grated cheese
- 25 gr Breadcrumbs
Method
- Pre heat oven to 200c/ 400f, place the butternut squash on a baking sheet and bake for approx. 20 mins (until soft)
- Meanwhile cook the pasta according to the packaging, drain and set aside.
- Melt butter in a saucepan and add the flour to form a roux, stir continuously for about 2 minutes.
- Add milk a little at a time, keep stirring/whisking continuously between each pour. Stir out any lumps before adding more milk. Continue adding the milk little by little until all the milk is incorporated and the sauce is thick and glossy.
- Take the sauce off the heat and stir in the mustard and one cup (115g) of the cheese (reserving the rest for the topping.)
- Blend the sauce and pumpkin together and then mix through the pasta. Place in an oven proof dish, sprinkle with the remaining cheese, and bake for around 15-20 minutes (until the top is bubbling and golden)