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!)
- 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
- Chop your butternut squash up in to rough chunks and cover with olive oil in an oven proof dish.
- Roast at 180 degrees for approx an hour until it is really soft and squishy.
- 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.
- Cook over a medium heat for a couple of minutes until your mushrooms start to soften.
- 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.
- 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.
- Cook your spinach over a small amount of boiling water, 1-2 minutes is plenty of time.
- When you drain your spinach be sure to squeeze out the excess water then roughly chop it with a pair of kitchen scissors.
- Combine your spinach in a bowl with your ready made jar of sauce. Slight cheat here I know but it had to be done!
- Once your squash and tomato mix are both cooked through, put these in one big bowl and mix together.
- 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.
- 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.
- 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.
- Grate cheddar all over the top to finish it off and put it in the oven.
- Bake for 45 minutes at 180 degrees then serve immediately with a side of your choice.