Butternut Squash Lasagne

Cook Up a Feast

https://www.cutoutandkeep.net/projects/butternut-squash-lasagne-2 • Posted by DK Books

A lasagne with wow factor. the secret ingredient is butternut squash. prepare the dish the day before if you can, so the lasagne sheets have time to soften in the sauce. serve with salad and crusty bread. prepare ahead and freeze the lasagne can be made up to the end of step 3 up to 2 days ahead. Freeze for up to 2 months. in the aga cook the tomato sauce in the simmering oven for 20–30 minutes. Bake the lasagne in the middle of the roasting oven for 40–45 minutes (1 hour for 12).

You will need

2.4 litre (4 pint) shallow wide-based ovenproof Dish 1 tbsp Olive Oil 225 g Butternut Squash (peeled weight), chopped into small cubes 1 Red Pepper , halved, deseeded, and diced 1 Onion , roughly chopped 2 Garlic Cloves , crushed 225 g Chestnut Mushrooms , sliced 2 x 400g cans chopped Tomatoes 1 tbsp Tomato Puree 2 tsp Sugar 1 tbsp Freshly chopped Thyme Salt and freshly ground black pepper 100 g Spinach , chopped 6 - 8 Lasagne Sheets
For the white sauce
75 g Butter 75 g Plain Flour 900 ml Hot Milk 2 tsp Dijon Mustard 100 g Gruyere Cheese , grated 250 g Mozzarella , chopped into small cubes

Project Budget

Time

Difficulty

Description

A lasagne with wow factor. the secret ingredient is butternut squash. prepare the dish the day before if you can, so the lasagne sheets have time to soften in the sauce. serve with salad and crusty bread. prepare ahead and freeze the lasagne can be made up to the end of step 3 up to 2 days ahead. Freeze for up to 2 months. in the aga cook the tomato sauce in the simmering oven for 20–30 minutes. Bake the lasagne in the middle of the roasting oven for 40–45 minutes (1 hour for 12).

Instructions

1. Heat the oil in a large deep frying pan. add the squash, pepper, onion, and garlic and fry over a moderate heat for 4–5 minutes or until the onion is starting to soften. add the mushrooms, tomatoes, tomato purée, sugar, thyme, and some salt and freshly ground black pepper. cover with a lid and simmer over a low heat for 20–30 minutes (35–40 minutes for 12) or until the vegetables are tender. add the spinach and toss together until just wilted.

2. Meanwhile, make the white sauce. Melt the butter in a saucepan, add the flour, and stir over the heat for 1 minute. slowly whisk in the hot milk until the sauce is smooth and thick. season with salt and freshly ground black pepper, then stir in the mustard and half the Gruyère.

3. Spoon one-third of the tomato sauce over the base of the ovenproof dish, then spoon one-third of the white sauce on top. arrange a single layer of lasagne over the white sauce and scatter over half the mozzarella. spoon half the remaining tomato sauce on top, followed by half the remaining white sauce. arrange another layer of lasagne on top and scatter over the remaining mozzarella. spread the rest of the tomato sauce on top, followed by the rest of the white sauce, then sprinkle with the remaining Gruyère.

4. transfer to the fridge for at least 6 hours or overnight so the lasagne starts to soften.

5. to serve, preheat the oven to 200 ̊c (180 ̊c fan/400 ̊F/Gas 6), then bake the lasagne for 45 minutes (1–11⁄4 hours for 12) or until golden brown and bubbling around the edges.