Tuesday, March 20, 2012
butternut, mushroom and sage lasagna
This is a delicious recipe I got from a fellow expat colleague, takes a while to get all the bits together ready to cook but well worth the time you put in. I roasted the squash in oil, fried some mushrooms in butter and garlic and boiled some spinach. To make the white sauce I infused the milk (I used goats milk) by simmering it with half an onion and a few sage leaves before adding white flour and some salt. For next time I would triple the amount of white sauce as it's the means of softening the pasta sheets. Put it all together and into the oven.
Perfect with a hearty aussie shiraz!
Posted by Ally at 1:07 PM