Pumpkin & butter bean lasagne recipe

Ingredients

2x butternut squash 

150g cream cheese 

150ml single cream 

200g grated cheese 

100g parmesan 

1tbs cumin 

1tbs paprika powder 

1tbs vegetable oil 

20g butter 

2x red onion 

2x cloves of garlic 

500ml milk 

Half of a lemon juice 

1tbs of salt

Lasagne sheets 

1x butter beans 

1x flat leaf parsley

Method

Chop the onion and garlic small, sauté with oil and butter for a couple of minutes. 

Chop the pumpkin into a small cubes then add to the onion mix with the drained and rinsed butterbeans, add also the paprika and the cumin and sauté for another 10 minutes on a medium heat. 

When the pumpkin is getting soft add the milk and single cream, soft cheese, salt and lemon juice. When simmering add the parmesan and check the seasoning. 

I like to use a hand blender to blend the mixture a little bit (not completely smooth.) 

Oil the oven tray and spread one ladle of mixture into the bottom of the tray and then place one layer of lasagne sheets, pour mixture on top until just covered and then sprinkle with grated cheese. Repeat until you reach the top of the tray (leaving approx 1cm on the top). For the last layer, sprinkle a bit more cheese ;)

Cook at 180c for 30 min and let it set for 15 minutes under foil at room temperature.

Note; You can make this recipe vegan by simply changing the dairy products for vegan substitutes. 

Enjoy!