250g frozen spinach, thawed and drained completely
200gs President White Cheddar 4 MAT, finely grated
Salt
Pepper
250g dry lasagna sheets
Method:
Preheat the oven to 190C.
Peel you butter nuts and slice them into 1cm thick slices, discarding the seeds.
Place on a roasting tray. Drizzle with olive oil and a sprinkle of salt and pepper. Toss and roast until al dente, about 30 minutes.
Add the milk, garlic, thyme and rosemary to a saucepan and bring to simmer. Turn off the heat and allow it to infuse for 10 minutes, then strain, discarding the garlic, thyme and rosemary.
Heat the butter in a pan, whisking occasionally under it is light golden. Add the flour and whisk until smooth for about 2 minutes, and until the flour taste has cooked out. Start adding your milk and vegetable stock, alternating a dash at a time, whisking continuously until you have used up all of your liquids.
Add the white cheddar and whisk until combined, then stir through the spinach. Season to taste with salt and pepper.
Grease a dish (approximately 22cm x 32cm).
Start by spreading a quarter of the bechamel over the base of the dish. Top lasagne sheets then 1 third of butternut. Repeat until you just have the last quarter of bechamel on top.
Then finish with the remaining grated white cheddar.
