Garden Squash Lasagne

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

2 carrots

2 onions

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.

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About beezerella

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3 Responses to Garden Squash Lasagne

  1. Colline says:

    My children enjoy spinach lasagna. I think I will give this one a try for a change – personally I like the sound of it.

  2. beezerella says:

    Mmm, its a really nice autumn version of the classic veggie recipe – my friends I live with grew some so it was great to use one straight from the garden too.

  3. gabi says:

    Was lovely … the beetroot was an especially nice touch.

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