Roast Squash Lasagne (Coffee and PC: The Best Bits 2)

Below is the recipe I've spent the best part of the day cooking and then eating, and very nice it is too. This is a great alternative to serve to vegetarians and I've yet to find a meat eater who hasn't polished off their plate either. This was first posted God knows how many moons ago at C&P. Roast Squash Lasagne:

(serves four)

Ingredients:

1 large butternut squash 1 large courgette 1 medium aubergine (optional) 1 green pepper (optional) 2 medium onions, chopped 2 garlic cloves, crushed 1 680g jar of Passata 6 – 8 sheets of lasagne (the stuff that cooks in the oven) Olive oil Salt Pepper Red wine (optional) Basil (I’ve got crappy Schwartz jars rather than fresh stuff, so I’ll assume you’re using the same) Oregano (as above) Parmesan, shaved.

For the cheese sauce 2 tsp cornflour (or flour) 1 cup milk Grated strong cheddar cheese ½ oz butter Salt and pepper Nutmeg

Preheat the oven at 200 C. Peel your squash and top and tail whatever other veg (courgette, pepper, and aubergine) you’re using. Cut into slices (not too thin) and place on a large roasting tray, along with a bit of seasoning. Brush on both sides with olive oil and put into oven to roast for 15-20 minutes (or until it looks done – keep checking).

While the squash et al is roasting get a large ovenproof dish. Peel your garlic cloves and rub round the inside of the dish. This gives the lasagne a lovely garlicky flavour. Once you’ve done this crush your garlic and chop your onions. Get a large mixing bowl, pour in the passata, a small dash of red wine, onions, garlic, basil, oregano, and season with salt and pepper. Mix together with a spoon and set aside.

Make the cheese sauce. Pour the cornflour into a large cup or small basin and mix it into a runny paste with 1 tbsp of the milk. Boil the rest of the milk in a saucepan, pour it into the well-stirred flour mixture, stirring all the time. Pour back into the saucepan, bring to the boil, stir all the time and beat in the butter (plus any extra milk if too thick). Throw in the grated cheese and keep stirring. Season with salt, pepper and a dash of nutmeg.

Your veg should be roasted by now. Take it out of the oven and start layering the dish – a layer of the roast veg, pour over some of the passata mixture and cover with sheets of lasagne. Repeat until dish is full. Pour the cheese sauce mixture over the top layer of lasagne sheets, sprinkle the shaved Parmesan over the top and return to the oven. Cook for 30-40 minutes (during which time polish off the wine), remove from oven, and serve with garlic bread.