Spinach and Butternut Lasagna

White Sauce: •4 cups Milk • 4 tbls Flour • 4 tbls Butter • 250g Mascarpone cheese

Melt butter and add the flour,cook the mixture untill it goes white around the edges. lower your heat and add milk little bit at a time on low heat while stirring continuously until thickened. Add the mascarpone and mix well. Add Salt and pepper to taste.

Filling: • 2 bunches spinach wilted down • 500gr roasted butternut cubed • few hand fulls of parmesan • lasagna sheets (preferably homemade but good quality bought ones will do)

Home Made Pasta: • 5 large eggs • 500g flour Whisk eggs and add to the flour, mix well and knead into smooth but firm dough. Wrap in plastic and let it rest in fridge for 30min. Roll out in sheets on nr 2 of a pasta machine if you have one, otherwise roll out in small quantities with a rolling pin to about 2-3mm thick

Method: Oil an oven dish.  You wil probably need a 10 by 10 cm block of lasagna per serving, so a 20 x 30 cm dish should work well for 6 people.  Put a layer of white sauce on the bottom and add a layer of  cubed butternut and spinach cover with some white sauce, place a layer of  pasta sheets and repeat the layers ending with a pasta sheet. Top with rest of the white sauce and parmesan cheese, cover with foil and bake at 180˚C until the pasta is done, plus minus 45min to a n hour. Remove foil and brown under grill. Serve with your favourite tomato base pasta sauce or just pop me an email and I will forward you one. enjoy!!

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