Butternut & Zucchini Lasagne

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Source: Tamarind & Thyme

30 min
30 min
Butternut & Zucchini Lasagne

It's Italian night with this delicious family favourite from Tamarind & Thyme.

Original recipe here: https://www.tamarindnthyme.com/butternut-and-zucchini-lasagna/


- 12 Dry lasagna sheets

140 grams sundried tomato pesto

2 tbsp olive oil

500 gram butternut

350 gram zucchini/baby marrow

3 large cloves garlic smashed and finely chopped

2 tspn dried italian herbs

5 sprigs fresh thyme



1/2 cup grated parmesan cheese

1&1/2 cups grated mozzarella cheese

White Sauce

3 tbsp butter

3 tbsp flour

3 cups milk




White Sauce

1. Melt the butter on medium heat. Add the flour and cook for a minute. It will form a thick paste. Whisk in milk, a little at a time. Stir at regular intervals until sauce thickens. Season with salt and pepper and set aside

Preparing the Veg

1. Cut the butternut and zucchini/baby marrow into chunks. Place it in a food processor and pulse until they are chopped into tiny pieces

2. Add the oil to a large pan. Add the garlic and thyme and sauté for a minute. Add the butternut and zucchini with the dried Italian herbs and cook until golden brown and slightly caramelized.

3. Mix in the pesto and heat through. Season with salt and pepper

4. Mix in the grated parmesan

Layering the Lasagna

1. Using a large rectangular ovenproof dish and depending on how large the dish is you may require 3 to 4 sheets of lasagna per layer

2. Cook the lasagna sheets as per package instructions and place them individually on a flat sheet of baking paper. Grate the cheese and set aside. Preheat oven to 180 degrees Celsius

3. Pour half a cup of the white sauce at the bottom of the dish

4. Place 3-4 lasagna sheets on top of the sauce

5. Add one third of the veggies on top

6. Add another layer of lasagna sheets. Pour half a cup of white sauce on top. Add another third of the veggies

8. Place more lasagna sheets on top. Pour over half cup of white sauce

9. Add the last bit of veggies on top. Add a final layer of lasagna sheets. Pour the remaining sauce over. Sprinkle with cheese and some paprika

10. Cover with a foil and bake at 180 degrees Celsius for 25-30 minutes or until lasagna is cooked. In the last 5 minutes of cooking time turn the grill function on and allow the cheese to turn a golden brown


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