Butternut and feta cheese lasagne

By admin
03 October 2011

Serves 4

90 ml butter

90 ml flour

1 litre (4 c) milk

2,5 ml (½ t) nutmeg

20 ml (4 t) chopped fresh sage

salt and freshly ground pepper

8 sheets of lasagne

1 kg cooked butternut, cubed

2 wheels of feta cheese

125 ml (½ c) mozzarella cheese, grated

Preheat the oven to 180 °C.


Melt the butter in a large saucepan and stir in the flour.

Add the milk gradually while stirring continuously.

When the sauce has thickened season it with nutmeg, sage and salt and pepper.

Remove from the heat and set aside.


Spread a layer of white sauce in an oven dish and add a layer of lasagne sheets.

Arrange some of the butternut cubes on top of the sheets and crumble over 1 wheel of feta cheese.

Follow up with another layer of white sauce, a layer of lasagne and crumbled feta cheese.

Repeat the procedure once more with any remaining ingredients, ending with a layer of white sauce.

Sprinkle the mozzarella cheese over the white sauce and bake for 30-35 minutes or until the lasagne is done.

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