Butternut squash lasagne

  • 3 sheets (50g) dried lasagne (Waitrose Essential is the best brand)
  • 250g squash, peeled and deseeded
  • 1/2 red onion, third of a carrot, half a stick of celery
  • 2 tbsp olive oil
  • 150g finely chopped tinned tomatoes
  • Half large clove or whole small clove garlic, crushed
  • 1/2 tsp dried oregano
  • 1/2 tsp balsamic vinegar, 1 tbsp olive oil
  • salt and a little freshly ground black pepper
  • 40g cheddar, 20g Parmesan
  • 50g creme fraiche

Method

 

  1. Carefully cut the squash up into small cubes (adult assistance needed here!), around 1/2 inch big.
  2. Cut the peeled red onion, the peeled carrot and the washed celery into chunks (adult assistance!), similar in size to the squash.
  3. Place the cut vegetables in a bowl and stir through the olive oil and a pinch of salt.
  4. Tip onto a baking tray and cook for 20-25 minutes at 200c/180c fan/gas mark 6, or until the vegetables are tender.
  5. Whilst the vegetables are roasting, make the tomato sauce. Mix together the chopped tomatoes, crushed garlic, dried oregano, olive oil and balsamic vinegar. Add a pinch of salt and a little ground black pepper.
  6. Once the vegetables are out of the oven and cooled, add them  to your bowl of tomato sauce and stir through.
  7. Now it’s time to build the lasagne! Place 1/3rd of the vegetable mixture in the bottom of your container. Place one lasagne sheet on top (you may need to break another one lasagne sheet in order to cover the sauce). Repeat until you have 3 layers of lasagne sheets.
  8. Spread the creme fraiche onto the top sheet and top with the cut or grated cheese.
  9. Bake in the oven at 200C/Gas mark 6 for 35 minutes, until the lasagne is tender. Bon Appetito!