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 Butternut squash lasagna

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PostSubject: Butternut squash lasagna   November 8th 2012, 9:23 am

Butternut squash lasagna

Serves 6
Special equipment 2 quart shallow wide-based ovenproof dish
1 tbsp olive oil
8oz (225g) butternut squash (peeled weight), chopped into small cubes
1 red pepper, halved, seeded, and diced
1 onion, roughly chopped
2 garlic cloves, crushed
8oz (225g) cremini mushrooms, sliced
2 x 14oz cans chopped tomatoes
1 tbsp tomato purée
2 tsp sugar


For the white sauce
11⁄2 sticks butter
3⁄4 cup all-purpose flour
6 cups hot milk
1 heaped tbsp Dijon mustard
7oz (200g) Gruyère cheese, grated
1lb 2oz (500g) mozzarella, chopped into small cubes

Serves 12
Special equipment 2 x 2 quart shallow wide-based ovenproof dishes
or 1 x 3 quart shallow wide-based ovenproof dish
2 tbsp olive oil
1lb 2oz (500g) butternut squash (peeled weight), chopped into small cubes
2 red peppers, halved, seeded, and diced
2 onions, roughly chopped
4 garlic cloves, crushed
1lb 2oz (500g) cremini mushrooms, sliced
4 x 14oz cans chopped tomatoes
2 tbsp tomato purée
1 tbsp freshly chopped thyme
salt and freshly ground black pepper
31⁄2oz (100g) spinach, chopped
24–30 no-cook lasagna noodles

For the white sauce
5 tbsp butter
5 tbsp all-purpose flour
3 cups hot milk
2 tsp Dijon mustard
31⁄2oz (100g) Gruyère cheese, grated
9oz (250g) mozzarella, chopped into small cubes
1 heaped tbsp sugar
2 tbsp freshly chopped thyme
salt and freshly ground black pepper
7oz (200g) spinach, chopped
40–50 no-cook lasagna noodles



1 Heat the oil in a large deep frying pan. Add the squash, pepper, onion, and garlic and fry
over moderate heat for 4–5 minutes or until the onion is starting to soften. Add the
mushrooms, tomatoes, tomato purée, sugar, thyme, and some salt and freshly ground black
pepper. Cover with a lid and simmer over low heat for 20–30 minutes (35–40 minutes for
12) or until the vegetables are tender. Add the spinach and toss together until just wilted.
2 Meanwhile, make the white sauce. Melt the butter in a saucepan, add the flour, and stir over
the heat for 1 minute. Slowly whisk in the hot milk until the sauce is smooth and thick. Season
with salt and freshly ground black pepper, then stir in the mustard and half the Gruyère.
3 Spoon one-third of the tomato sauce over the base of the ovenproof dish, then spoon
one-third of the white sauce on top. Arrange a single layer of lasagna noodles over the
white sauce and scatter over half the mozzarella. Spoon half the remaining tomato sauce on
top, followed by half the remaining white sauce. Arrange another layer of lasagna on top
and scatter over the remaining mozzarella. Spread the rest of the tomato sauce on top,
followed by the rest of the white sauce, then sprinkle with the remaining Gruyère.
4 Transfer to the fridge for at least 6 hours or overnight so the lasagna starts to soften.
5 To serve, preheat the oven to 400˚F (200˚C), then bake the lasagna for 45 minutes
(1–11⁄4 hours for 12) or until golden brown and bubbling around the edges.

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