Sian’s Butternut and Courgette Lasagne
We absolutely love making meals together as a family and try to make new things each week, helped by having a weekly delivery from Abel and Cole with seasonal ingredients. We’re firm believers in eating well and eating organic with both me and our daughter having a number of health issues, and genuinely feel that eating the way we do stops us from being a lot more unwell.
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Serves 3
10 minutes to prepare and 50 minutes to cook
Method
- Add the butter or oil to the pan and soften the onions for a few mins then add the garlic for a
- Add all the veg and stir
- Add the tomato paste and herbs and coat
- Add the chopped tomatoes and stock cubes
- You may need to add a little extra water
- Allow simmering for about 30 mins
- Season to taste
- melt the butter
- Add the flour
- Use a whisk to get rid of lumps
- Slowly add in the milk a little at a time until a thick consistency
- Add the mustard
- Allow to thicken a little
- Add the cheese keeping a little aside for the top
- Layer up your lasagna, I put a layer of the veg mix, then pasta sheets, then cheese sauce and repeat. Then sprinkle cheese and a little pepper on top.
- Refrigerate for around 4-6 hours and then cook at 180c (fan) for 30-45 mins
Ingredients
- Oil or butter for softening the onions
- 1 large butternut squash - chopped in to chunks
- 4 courgettes - halved and thick sliced
- 4 small onions
- Tsp garlic (we use lazy garlic)
- 2 vegetable stock cubes
- Tin of tomatoes
- Tbsp Worcestershire sauce
- Pinch of Oregano
- Fresh basil chopped
- Tbsp Tomato paste
- Salt and pepper to season
- Wholemeal lasagne pasta sheets
- 100g salted butter
- 100g wholemeal flour
- 1 litre milk
- Tsp English mustard
- 200g mature cheddar grated
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