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Categories:
butternut squash olive oil garlic sage goat cheese fresh lasagna baby arugula butter Parmesan cheese green salad
Viewed: 1 - Published at: 4 years agoIngredients
- 2 lb butternut squash, peeled, deseeded, chopped
- 2 tbsp olive oil
- 4 cloves garlic, unpeeled
- 2 tbsp chopped fresh sage leaves
- 4 oz soft goat cheese
- 1.5 oz prosciutto, cut into strips
- 4 sheets fresh lasagna
- 18 oz baby arugula, roughly shredded
- 1 1/2 tbsp butter, melted
- 2 tbsp grated Parmesan cheese
- None None green salad, to serve
Method
- Preheat oven to 400°F. Lightly grease a medium baking dish.
- Toss squash, 1 1/2 tbsp oil, garlic and 1 tbsp sage in a roasting pan. Roast for 30 mins, or until squash is soft and golden brown. Peel garlic and return to pan along with goat cheese and prosciutto. Season then let cool slightly.
- Meanwhile, bring a large saucepan of water to a boil. Add remaining oil. Cook lasagna sheets, 1 at a time, for 2 mins each. Remove with a slotted spoon and lay on parchment paper.
- Divide squash mixture between lasagna sheets. Top with baby arugula then roll up to enclose. Place cannelloni, seam-side down, in prepared dish. Brush with butter then sprinkle with Parmesan. Bake for 30 mins, or until golden brown. Serve with salad.
