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Open Vegetarian Lasagne with Sage Butter Sauce

by Clare Deville (follow)
Editor in Chief of www.healthyhints.com.au
Dinner (2274)      Vegetarian (1517)      Italian (218)     
This delicious lasagne came about when I wanted to use up some leftover fresh lasagne sheets. I had an abundance of spinach and pumpkin so decided to combine some of my favourite ingredients and top it off with a classic burnt sage butter sauce. The result was a relatively healthy and light lasagne bursting with flavour, which I've made again several times since then.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Makes: 2 servings

500g pumpkin, peeled and cut into pieces
150g baby spinach
180g feta cheese, crumbled
75g butter
Handful of walnuts
12 - 18 sage leaves
2 -3 fresh lasagne sheets
Olive oil

Preheat oven to 180 degrees.
Heat 1 - 2 tablespoons olive oil on a baking tray in the oven then add the pumpkin pieces, coat with the heated oil, season with salt and pepper and cook for 20 minutes or until soft.

roast pumpkin, roast pumpkin lasagne
Roast the pumpkin

While the pumpkin is cooking toast the walnuts in a pan until golden then leave aside.

roast pumpkin, open vegetarian lasagne
Toast the walnuts

Five minutes before the pumpkin is cooked repeat the process with the spinach and cook until soft and reduced.

roast pumpkin, open vegetarian lasagne
Roast the spinach

Add the butter to a pan and heat on medium until it burns to a golden brown colour.

roast pumpkin, open vegetarian lasagne
Cook the butter

Meanwhile bring a pot of water to the boil and cook the lasagne sheets until softened, or per the packet recommendations.

burnt sage butter sauce
Boil the lasagne sheet

Add the sage leaves to the butter and fry gently for a couple of minutes until crispy.

burnt sage butter sauce
Fry the sage leaves in the butter

Combine the cooked spinach, crumbled feta, most of the walnuts and half of the sage butter sauce in a bowl.

burnt sage butter sauce
Combine ingredients in bowl

Cut the cooked lasagne sheets into thirds or halves depending on how much pasta you want.
Next, assemble the ingredients straight onto the plate by layering lasagne, spinach and fetta mix, pumpkin then repeat finishing with a lasagne sheet. Drizzle the remaining butter sauce over the top and sprinkle with the remaining walnuts.

burnt sage butter sauce
Assemble the lasagne

open vegetarian lasagne, pumkin spinach and feta lasagne
The finished product


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That looks absolutely delicious.
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