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Friday, December 15, 2006

Roasted Butternut Squash and Red Onion Lasagne

This is a favorite amongst all my friends that I've cooked for and a good one to bring out at a dinner party. Simple to cook and impressive on the taste buds!

2 large butternut squashes
6 red onions
Lasagna pasta sheets
Tomato (passata/bolognaise) Sauce
Bechamel Sauce (home made or shop bought - if home made be sure to add
some nutmeg)
Parmasan Cheese
Mixed Italian Herbs
Extra Virgin Olive Oil
Salt & Pepper

1. Peel and chop the squash and onions into chuncks (1 inch sq-ish)
2. Place in a baking tray and season with Italian herbs, salt and pepper,
drizzel with the olive oil and place in a preheated (200deg) oven until roasted (about 30-40 mins), mixing occaisionally whilst cooking.
3. Spread a layer of Bechamal sauce on the bottom of a lasagna dish then place a layer of lasagna sheets, then:
- A layer of tomatoe sauce.
- A layer of the vegatable mixture.
- A layer of lasagna sheets
- A layer of tomato sauce
- A layer of vegtables.
- A layer of lasagna sheets
4. Pour over the rest of the Bechamal Sauce and sprikle parmasan cheese on
the top and add a sprinkling of pepper.
5. Cook in the oven for 30 - 40 mins until the top has browned.
6. Serve with a fresh green salad, tomatoe salad, and crunchy bread.

(serves 6)


Wigner said...

I had the pleasure of being served this by the Veggie Goddess KT herself - and it was really delicious! I am actually a meat eater, but quite often eat veggie, and this was a treat. Recommended recipe!

KT Lindsay said...

Thanks Winger! Glad you liked it!!!