In my household, I am not the one who makes lasagnes, that task if often left in the capable hands of my darling husband. Not this time though, as I wanted to have a go, especially after feeling a tad better.
Please bare in mind, if you wish to make this recipe, or any other lasagne recipe - its not one of those you can knock up in minutes, it does take a bit of time to prepare the elements and then put together. So its perhaps best to make it at the weekend, when you may have a little more time on your hands, but once it'd done, it can be kept in the fridge for a few days. As it re-heats wonderfully, just don't use the same baking dish to re-heat it in the oven, the cheese on the sides of the rim will bake to blackness and set off your smoke alarms, as well as make it a hard task for scrubbing, that is of course when you come to wash the dish, unless your blessed with a dish washer. I am not, but I am blessed with a husband who does not mind doing the washing up, so he tells me.
As I may have mentioned above, this recipe below makes a large amount, which is good for us as we can gallivant, go out for a drive and explore some places at the weekend and then come home to some lasagne that just needs to be re-heated in the oven (or the microwave, if you insist). I don't think lasagnes are the prettiest of dishes to photograph, but they certainly are belly filling.
I am sending this recipe to Lisa of Lisa' Kitchen who is hosting this month Pasta Please#10 This month the theme is Lasagne. Pasta Please is co-ordinated by Jacqueline from Tinned Tomatoes.
Butternut Squash and Spinach Lasagne
13/4 pints milk
1 garlic clove
1 bay leaf
Sprig of thyme
3 - 4 tablespoons olive oil
1 large onion, minced
1 large butternut squash, peeled and sliced into think half moons
2 - 3 garlic cloves, crushed
200g spinach, washed and chopped
Small handful of parsley leaves, minced
Salt and pepper to taste
75g plain flour
400g cheddar cheese, grated
250g instant lasagne sheets
Grease a 12x 8 inch oven dish.
In a pan, gently heat the milk with the garlic clove, bay leaf and sprig of thyme. When it just begins to boil, turn of the heat and allow it to cool down. When it is cool. Remove the sprig of thyme, bay leaf and garlic clove.
In another wide pan, heat the oil then add in the onion and cook over medium high heat until soft, keep stirring until the onions are soft. Then stir in the garlic and the butternut squash pieces and keep cooking until the vegetables are thoroughly cooked through, stir in the spinach and the parsley and cook for a couple of minutes, or until the spinach wilts with the residual heat. Turn off the heat and set aside. Taste and adjust seasoning if necessary.
In another pan, melt the butter then stir in the flour. Stir over low heat until the mixture is combined. Gradually stir in the infused milk, until it thickens. Remove from the heat and stir in 200g of the grated cheddar cheese, stir well until it is well combined.
Preheat oven to gas mark 4/180oc
Spread a thin layer of bechamel sauce on the bottom of the oven dish. Then layer three or four lasagne sheets over it. Cover it with half the spinach - squash mixture, then with the bechamel sauce and then generously sprinkle over some cheddar cheese. Repeat this process, then add a second layer of the lasagne sheets. Spread the remaining sauce over them, finishing it off with a thrid layer of lasagne sheets.Spread the remaining sauce over it, topping with the last of the cheese. Cover with foil. Bake for 40 - 45 minutes. Remove the foil and bake for a further 10 minutes until bubbly and golden. Remove from the oven and set aside for 10 minutes before serving, afterall you don't want to burn the roof off your mouth due to impatience.