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Scrumptious Veggie Lasagne

11th February, 2012

I say scrumptious, because it really really is!  The first time I made this for a friend, she had FOUR HELPINGS!  Granted, she hadn’t eaten for most of the day but FOUR HELPINGS!  That’s a lot of love for this lasagne.  I’ve played around with the initial trial recipe a bit and believe the version I made last night was it’s point of perfection.  It was to say the least, well, just SCRUMPTIOUS!

Here’s how it goes…

(Serves 4-6 if you don’t have friends like mine!)

Ingredients

  • 1 lb of butternut squash (after peeling and de-seeding)
  • 1 tblsp of olive oil
  • 8 oz mushrooms
  • 1 lb tomatoes
  • 1 large clove of garlic
  • Salt & pepper
  • 200g bag of spinach
  • 1 x 470g jar of creamy, white lasagne sauce
  • 150g gorgonzola
  • Cheddar cheese for grating on top
  1. Chop your butternut squash up in to rough chunks and cover with olive oil in an oven proof dish.
  2. Roast at 180 degrees for approx an hour until it is really soft and squishy.
  3. While your squash is cooking, chop your mushrooms and put into a frying pan with a little bit of oil and your clove of garlic, crushed.
  4. Cook over a medium heat for a couple of minutes until your mushrooms start to soften.
  5. Roughly chop up your tomatoes and add them to the pan with the mushrooms.  Heat until bubbling through, add a pinch of salt and pepper, stir well and then turn down to a simmer. 
  6. Allow them to cook until your tomatoes are complete mush.  Sounds horrible but tastes great!  I left my over the heat for about half an hour.
  7. Cook your spinach over a small amount of boiling water, 1-2 minutes is plenty of time.
  8. When you drain your spinach be sure to squeeze out the excess water then roughly chop it with a pair of kitchen scissors.
  9. Combine your spinach in a bowl with your ready made jar of sauce.  Slight cheat here I know but it had to be done!
  10. Once your squash and tomato mix are both cooked through, put these in one big bowl and mix together.
  11. Add your gorgonzola in chunks to the tomato mixture and stir until it starts to melt and becomes better infused in to the ingredients.  It should look a little like the picture below.
  12. You’re now ready to build your lasagne.  Depending on the size of your pan you should be able to get five layers out of your two mixtures.
  13. I started with the tomato mixture right at the bottom, then a layer of pasta, followed by the spinach mix and another layer of pasta and so on.  I did three tomato and two spinach…bookending my lasagne with the tomato/squash mix.
  14. Grate cheddar all over the top to finish it off and put it in the oven.
  15. Bake for 45 minutes at 180 degrees then serve immediately with a side of your choice.

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