First time making lasagne, you say? Make up a recipe, you say? Is a delight of tomatoey, saucy, iron-y, vegetarian delectable goodness, you say? Omnomnomnomnom.
Nah seriously though, this is très tasty. I enjoy a saucy lasagne, particularly in view of the fact that I made this for lunchtimes so wanted it to survive the drying nature of reheating, so you might want to bear that in mind re. the extra water mentioned below. Though I was also slightly paranoid about the lasagne sheets not cooking enough as some sites seemed to advise pre-cooking them, but last time I tried that it turned into a big gloopy stuck-together mess not at all conducive to layering. So I just added water and cooking time.
1 butternut squash, peeled and cubed
400ml (ish) passata
1 tsp chopped garlic
Salt, pepper, Italian herbs to taste
- Place sauce in pan with water and bring to the boil (or roast)
- Once soft (10-15 mins), drain and place in food processor, then chop with garlic and passata so it forms a purée
- Pour back into pan and add 1 cup water; cover and simmer 10-15 minutes
2 tbsp butter
2 tbsp plain flour
500ml milk, heated
125g cream cheese
250g frozen spinach
Salt, pepper, freshly grated nutmeg to taste
- Melt the butter in a pan, then whisk in plain flour.
- Add milk, little at a time, until it’s all been combined into a smooth sauce
- Add the other ingredients and stir, heating gently until the frozen spinach balls break up
Assembly – additional ingredients
6-8 lasagne sheets
1-2 cups water
Grated cheddar, parmesan, mozzarella to taste
- Layer 1/3 of the squash/tomato filling, 1/3 of the creamed spinach, then half of the lasagne sheets. Pour a little water over the top.
- Layer the remaining squash/tomato filling, creamed spinach, then scatter cheese over the top.
- Bake in a pre-heated 185oC oven for 30-45 minutes