Roasted Butternut Squash Lasagna with ricotta cheese and walnut sauce and sage butter

There are many beautiful and rich dishes of homemade lasagna, but this is for both vegetarians and meat eaters to be perfect. The combination of pumpkin, walnuts and sage is a triumph! But the dough must be thin to cook when you are then more often prefer to cook the noodles before layering minutes. Or use fresh lasagne sheets from the supermarket.

Ingredients

Olive oil
1 Spanish onion
1 / 2 pound bulk Italian Tomato
Balsamic vinegar
2 kg of organicButternut, peeled and chopped
6 cloves garlic
8 oz (240 g) package frozen spinach, thawed and squeezed to remove excess
500g ricotta
3 cups grated Parmesan cheese
250 g of natural greek yogurt
3 organic eggs
Olive oil
Dried chili flakes
Freshly grated nutmeg
A big bunch of fresh sage leaves purple

Lasagna
Fresh lasagna sheets
500g strong flour
5 organic eggs
Kosher salt

For the walnut and sageButter
180 g of butter
150 g chopped walnuts

Preheat the oven to 200C/400F/Gas 6

For the noodles

pay on your kitchen countertop, flour and a fountain in the center and add eggs and salt. Gradually the eggs into the flour with your fingers. When the dough begins to come together a little 'more flour sprinkled over the work area and knead the dough until smooth and elastic. There is a right way or wrong way to do this job more easily, theDough toward the center with your hands. Do not be kind to him, you try the gluten are in operation. Cover the dough is ready to rest with a cloth for ten minutes. Take pieces of dough as a golf ball and roll out the dough on a machine for at least five times with an extension of thin noodles.

For the filling

Heat 2 tablespoons of olive oil in a large pan and fry the onion for five minutes. Add tomatoes, salt, pepper and stir for five minutes until thickened.Add a tablespoon of balsamic vinegar for red wine. Put the pumpkin into slices and whole garlic cloves in a baking dish and drizzle with olive oil, season with salt, dried red pepper flakes, to taste freshly ground pepper and nutmeg. Roast for about twenty minutes, or until the pumpkin is tender. Around the lasagna and garlic mash with half the sage leaves, chopped. Whisk the ricotta, yogurt, cheese and eggs. Season with sea salt and freshly ground pepper.

Light oil and a tray of lasagnathen the tomato sauce on the floor, and place a layer of lasagne sheets on the floor and spread with half the pumpkin. Add yogurt another layer of lasagne sheets and spread with half the ricotta and spinach. Repeat the process and to spread the last layer of the mix of ricotta with extra parmesan. Cover lasagna with foil and 40 minutes. Then uncover and cook for another 10 minutes until golden brown.

Knob of butter and sage

Gently heat the butter, chopped walnuts andfresh sage leaves, until the butter begins to foam. Serve separately, so that each person may, for the flat edge of dough. Serve in glasses with more cheese.