Farmersgirl Kitchen

Vegetarian Week Challenge – Butternut Squash Lasagne

Lisa at ‘We Don’t Eat Anything With a Face’ put out a  National Vegetarian Week Challenge to us meat eaters, to adapt a meat/fish based recipe and make it vegetarian.

I like to eat meatless sometimes, but it took a bit of thinking what I was going to do with my Butternut Squash that wasn’t a veggie recipe, it usually goes into risotto.  Eventually I settled on making Butternut Squash Lasagne.
You will need:
1 large Butternut Squash, peeled and cubed
1 onion sliced
1 pint of bechamel sauce, seasoned with salt, pepper and nutmeg
1 can of chopped tomatoes
six sheets of lasagne (or however many you need for your dish)
Grated cheese as required
fresh or dried herbs (basil, rosemary, thyme)
2 tbsp olive oil
Saute the onions and butternut squash in the oil until the squash has some nice brown edges, you may need to do this in two batches.
Add the can of tomatoes and the herbs and simmer for about 10 minutes.  Meanwhile make your bechamel sauce.  I’ve highlighted the video on BBC Good Good website, but you can use any recipe.  I don’t faff around with bay leaves and butter, but generally make my sauce with cornflour (there is usually a recipe for a white sauce on the packet), not so flavourful, but quicker and pretty well guaranteed not to go lumpy.
Then layer up,  first a layer of the butternut squash mixture, then lasagne, then more butternut squash, another layer of lasagne and finally some more butternut squash.  Then pour over the sauce and cover with the grated cheese.
Bake in the oven at 170 C (fan oven), for about 30 – 40 minutes until it is bubbling and the cheese is nicely browned. These quantities will serve 6.
I served the lasagne with baby sweet corn and asparagus steamed with butter and fresh thyme.  The lasagne was creamy and delicious, the sweetness of the squash contrasting nicely with the acidic tomatoes and the salty cheese.
I would definitely make this again.

Comments

  1. Leave a Reply

    Anne
    May 23, 2011

    Mmm glad you posted the recipe – looks delicious!

  2. Leave a Reply

    Judy
    May 24, 2011

    I love butternut squash ravioli, so I know I would like this.

  3. Leave a Reply

    Sarah, Maison Cupcake
    May 24, 2011

    Nigella does a goats cheese and butternut squash lasagne in her Christmas book so I know this will work fabulously well. I love lasagne but rarely get around to making it myself from scratch.

  4. Leave a Reply

    Choclette
    May 29, 2011

    This sounds delicious indeed Janice. I make all sorts of things with squash, but have never done a lasagne before.

    Thanks for the roulade tips. I watched the video and will try harder next time – if there ever is a next time 😉

  5. Leave a Reply

    lovetodine
    June 9, 2011

    This looks really good. I was veggie for 15 years but (fortunately or unfortunately, depending on your perspective!) fell off the wagon a few years ago and for some reason I hardly ever cook/eat vegetarian now. I really should start trying some veggie recipes again, and this one looks like one I'd enjoy!

    Hannah @ Love to Dine
    http://lovetodine.wordpress.com

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