Sometimes, only pasta, baked in cheesy sauce will do. Laced with nutmeg, layered with smooth seasonal roast butternut squash and herby tomato sauce… Served with baby spinach and rocket and eaten until it’s gone… because really, it’s never as good tomorrow, and I probably wont fancy it then anyway… digging my fork in the dish at the end might even be the best bit… “just one more mouthful” I’m thinking… “and then I’ll stop”…
Ingredients for the cheese sauce:
2 tbsp butter
50g plain flour
1 pint organic milk
50g cheddar cheese
1/4 tsp ground nutmeg
Ingredients for the tomato sauce:
1 tbsp olive oil
1 red onion
2 cloves garlic
1/2 red pepper
2 sprigs fresh rosemary
1 can chopped tomatoes
1 tsp maple syrup
1/4 tsp sea salt
350g Lasagne sheets
1 butternut squash
4 sprigs of sage
Extra Cheese for grating
1) Preheat the oven to 200C. Peel and slice the butternut squash in to discs around 1/2cm thick. Place on a baking tray drizzled with olive oil, cracked black pepper and a sprinkling of fresh sage leaves. Roast for around 20 minutes or until tender. Keep the oven on.
2) To make the cheese sauce, melt the butter in a large saucepan on the hob. Once it’s melted whisk in the flour to create a thick sauce and begin slowly adding milk as you continue to whisk, Add cheese when around half of the milk has been added and bring to a light simmer on a low heat. Continue adding milk until the sauce is thick but can be poured. Remove from the heat.
3) To make the tomato sauce, heat the olive oil in a frying pan on the hob. Finely slice the onions and crush the garlic. Soften in the pan for around 5 minutes before adding the rosemary. Sizzle for a couple more minutes before adding the tomatoes, maple syrup and salt. Stir as the sauce reduces slightly, then add a little extra water to loosen it up. Remove from the heat.
4) In a large lasagne dish begin layering lasagne sheets, then butternut squash discs, tomato sauce, then cheese sauce. Continue layering until the ingredients are used up, and finally top with grated cheddar cheese.
5) Cover the lasagne dish with foil, and bake in the oven for 25 minutes. Remove the foil and bake for a further 10 minutes to brown the cheese. Check the lasagne is cooked through by inserting a knife… And serve with a side of salad greens…
How do you have your lasagne? Anyone got any recipe links they’d like to share?