Thursday, 20 November 2008
Butternut Squash Lasagne
I made this one for Bil, as a change from Roasted Vegetable Lasagne. This turned out quite well and i was pretty impressed with it. You could tweak it a bit, maybe by adding some Garlic or Sage, but it's pretty good as is.
1 kg Butternut Squash (2 should do it) - peeled and cubed
2 large Onions - thinly sliced
4 sheets Fresh Lasagne
2 tablespoons Italian Seasoning or mixed herbs
4 tablespoons Olive Oil
Salt and Black pepper - plenty of
knob of Butter
2 tablespoons Milk
2 large handfuls Mature Cheddar
Put the Olive Oil into a large frying pan and turn the heat to low. Add the Onions and cook gently for about 10 mins, until they soften. Stir often, as you don't want them to color. Now add the cubed Butternut Squash. Stir every 5 mins or so, but keep frying gently until the Squash is tender. This may take up to 30 mins. Meanwhile, put the oven on to 180c to pre-heat.
Remove the pan from the heat and add the Butter and Milk. Mash the Onion and Squash until smooth. Add the Herbs and the Salt and Pepper. Stir well.
Soak the Lasagne Sheets in freshly boiled water for 5 minutes (in the dish you plan to use for cooking this in) Trim the sheets to size if needed
Now add a layer of the Squash to the bottom of a casserole dish, followed by a sheet of Lasagne. Add a layer of Squash, then a layer of pasta. Repeat etc, finishing with a layer of Squash on top. Scatter the Cheese on top, then cook for 15/20 minutes in the oven, until the cheese is melted and golden brown.