Roasted Vegetable 'open' Lasagne
- Ready In:
- 48mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 450 g butternut squash
- 1 onion
- 2 tablespoons oil
- 25 g walnuts
- 600 ml milk
- 3 tablespoons cornflour
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon mustard
- 125 g cheddar cheese
- 180 g spinach
- 250 g lasagna noodles
directions
- Preheat the oven to 190C/170C Fan/Gas 5. Put the squash and onion in a bowl, then add the oil and toss until all the pieces are coated.
- Transfer the squash and onion on to a baking tray and roast in the oven for 30 minutes, or until tender.
- Put the walnuts on a separate tray and lightly toast in the oven for 4-5 minutes. Roughly chop.
- Mix a little of the milk with the cornflour, cayenne pepper and mustard until smooth. Put in a pan with the rest of the milk and heat until boiling, whisking all the time. Remove from the heat and add the cheese.
- Put the spinach in a non-stick frying pan and cook until it wilts. Drain in a colander, pressing out as much liquid as possible. Finely chop two thirds of it and add to the sauce. Reserve the rest until later.
- Cut each sheet of lasagne in half, then add to a pan of boiling water and simmer for 4 minutes. Drain.
- Layer the lasagne, vegetables and sauce on four plates and serve.
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom