Original recipe of the week: Butternut and lentil lasagne
This is a great update on an old classic and could easily be something you put together on a weekly basis. The lentils really add an interesting texture and you can never go wrong with a little butternut! Coming from someone who is a die-hard meat eater, this is a delicious vegetarian dish. Eat it straight out of the oven or lukewarm as a lovely summer dinner.
Prep time: 10 minutes
Cooking time: 90 minutes
What you will need:
1 medium butternut squash
Few leaves of basil, torn
3 cloves garlic, bruised
3 cloves garlic, crushed
2 sticks celery, finely chopped
1 tin of tomatoes
Worcestershire sauce, to taste
Small pinch of fresh parsley, chopped
4-6 lasagne sheets
40g grated parmesan
What you need to do:
- Preheat the oven to 200°C.
- Peel and cut the butternut squash into 4cm cubes. Toss in a little oil to coat, then season with salt and pepper. Place in a roasting tray with the basil leaves and garlic, and roast for 20-25 minutes or until lightly coloured.
- Fry onion in a little oil until soft. Add garlic and celery and fry for two minutes.
- Add chopped tomatoes, with their juice, and cook until they begin to break down.
- Add lentils and chopped herbs and stir well.
- Cover with water and cook on a low heat, adding water as required until completely soft.
- Season well with salt, pepper, sugar and Worcestershire sauce.
- Melt the butter, take off the heat and add the flour, cook again for one minute. Remove from the heat, gradually add the milk then bring to the boil.
- Stir for ten minutes until the flour taste has cooked out. Stir in the grated parmesan and season.
- Grease an oven-proof dish, spread about a tablespoon of sauce over the bottom, then cover base with lasagne sheets. Spread half the lentil filling and half the roasted butternut squash over the pasta sheets. Top with a third of the sauce. Repeat with the remaining pasta sheets and filling.
- Cover the last sheet of pasta with the remaining sauce and sprinkle with parmesan cheese.
- Bake at 180°C until the lasagne has cooked through and the cheese has melted and lightly browned before serving.
Lightly dress rocket leaves with a little olive oil and place on the side of the lasagne to serve.