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Butternut squash lasagne

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This vegetarian take on a family favourite is perfect if you’re trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek

Butternut squash lasagne

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Ingredients
  

  • Ingredients
  • onion 1 finely sliced
  • oil for frying
  • butternut squash 500g peeled and cut into small cubes
  • cinnamon a pinch
  • nutmeg
  • milk 100ml
  • frozen spinach 150g
  • fresh lasagne sheets 3
  • mozzarella 1 ball about 125g

Instructions
 

  • Method
  • STEP 1
  • Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
  • STEP 2
  • Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

Notes

Adapted from olivemagazine.com

Vegetable Lasagne

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This quick and easy veggie lasagne has been created by celeb chef James Martin to celebrate National Vegetarian Week.

Vegetable Lasagne

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Cook Time 1 hr
Total Time 1 hr
Servings 4

Ingredients
  

  • 6-8 sheets lasagne
  • 2 283g cans creamed mushrooms
  • 2 390g tin ratatouille
  • 50 g mature Cheddar cheese grated
  • 50 g Gruyere cheese grated
  • 50 g Parmesan cheese grated
  • Pinch of fresh nutmeg
  • Salt and freshly ground black pepper
  • 600 ml 1 pint milk
  • 25 g 1oz plain flour
  • 25 g 1oz butter

Instructions
 

  • Preheat oven to 200°C (400°F, gas mark 6).
  • Melt the butter in a saucepan. Stir in the flour and cook for 1-2 mins.
  • Take the pan off the heat and gradually stir in the milk to get a smooth cheese sauce. Return to the heat, continue stirring. Bring to the boil then simmer for 8-10 mins.
  • Add half the grated cheese and heat gently for 1 min, whisking until the cheeses have melted, season with nutmeg, salt and black pepper.
  • Put the creamed mushrooms into a bowl and combine with half the cheese.
  • Put half the cheese and mushrooms sauce in the bottom of an oven proof dish and pour over 1 can of ratatouille. Lay 3-4 pasta sheets over the top then repeat.
  • Pour the remainder of the cheese sauce over the top of the lasagne, sprinkle with the remaining Gruyere and Parmesan.
  • Bake in the oven for 30-40 mins. Allow to stand for 10 mins before serving.
  • Celebrate National Vegetarian Week from 18th-24th May 2009 www.cannedfood.co.uk www.vegsoc.org

Notes

Lasagne is the perfect stress-free dinner. Make it in advance and keep in the fridge until you want to bake it.
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