1st catch your squash. track it, size it up, hack it down, bring it in with pride and triumph….
1 med or half a really large squash of your favourite variety – I am fondest of the grey ghost one myself
1 med beetroot
4-5 cloves garlic
2 tins tomatoes
Pack of organic lasagne sheets, green or plain depending on preference
salt pepper, a pinch white sugar, a teaspoon muscovado sugar, balsamic vinegar, rosemary, basil, mixed herbs
For the bechamel: 1 oz butter, 2 tblsp plain flour, water, milk, 3 tblsp double cream*, salt, pepper, freshly grated nutmeg. (* the bechamel works just as well with a tblsp olive oil, soya milk and no cream to make the recipe vegan – if you want to thicken the sauce further, just shake up a teaspoon of cornflour in a little soya milk and stir in while simmering.)
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Cut the squash into good sized eating chunks and place in a roasting dish with olive oil, salt, pepper and rosemary. Bake for about 20 mins very hot (200-210C).
Wash up a beetroot and a couple of carrots, cut to the kind of bite size you’d want in a forkful of lasagne, taking into account shrinkage in the oven and add to the roasting tin. Toss about a bit in the hot oil and return all to oven for another 20-30 mins (at about 180-200C).
Meanwhile, slice up a couple of good sized onions, a fair whack of garlic and fry gently with salt, pepper, a little sprinkle of white sugar. When these are nicely softened, add 2 tins of tomatoes and simmer away with a little extra liquid for a good 20 mins or so – add basil, a teaspoon of muscovado, a dash of balsamic and more herbs, either basil or mixed.
When the veg is roasted to a point where it’s soft and a little brown and caramelised on the edges fold gently into the tomato sauce and set aside. Make a bechamel using about an ounce of butter and 2 tablespoons plain flour, stir until bubbling well and loosen with a few dribbles of water. Gradually add milk until you have a good thick sauce. Flavour with salt, pepper and nutmeg and stir in about 3 tablespoons of double cream. Assemble the lasagne with a layer of veg sauce followed by pasta followed by veg sauce followed by pasta and finally the bechamel. Bake until bubbling merrily at the edges.