Roasted butternut and ostrich lasagne
This is a nice healthy supper option for the family. The ostrich mince is has far less fat than beef mince, but is just as tasty. Here is the recipe
- 400g ostrich mince
- 4 chicken bacon rashers
- 1 butternut, peeled and sliced
- 1 onion, chopped
- 1 carrot, chopped
- 2 tins chopped tomatoes
- 2 glasses of water
- 400g wheat-free lasagne sheets
- 400g mozzarella
- 500ml tub of crème fraiche
- 3 tsps mixed herbs
- 1 tsp crushed coriander seeds
- 1 tsp crushed chilli
- 2 bay leaves
- Salt and pepper
- Pinch of cinnamon
- 3 tbsps of grated parmesan
- 2 tbsps of olive oil
- 1 tsp crushed garlic
- A dash of milk
- Preheat oven to 200ºC.
- Heat olive oil in a large pan and cook the chicken rashers.
- Add the onion, carrot and herbs.
- Add the ostrich mince and cook for about 5 minutes.
- Add the tinned tomatoes, bay leaves and water and bring to the boil.
- Turn the heat down and allow to simmer for an hour.
- Rub the butternut slices with olive oil, sprinkle with salt, pepper, crushed coriander seeds and chilli and bake in the oven for 45 minutes.
- Mix together the crème fraiche and parmesan and season with salt and pepper. Thin with a little milk if necessary.
- To assemble, rub a large lasagne dish with olive oil and line with lasagne sheets, allowing them to drape over the sides.
- Add a layer of meat, a little white sauce and a sprinkling of parmesan.
- Break butternut squash into pieces and layer over the meat.
- Repeat the layers and finish with a layer of pasta covered with white sauce.
- Sprinkle with mozzarella and leftover parmesan.
- Cook in a preheated oven for 30-35 minutes.