A squashy lasagne

The smell of this baking is wonderful, it’s the cheese as it browns on top. Our stockpile of butternut squash means I pounce on any new recipe featuring the golden squash. This is a healthy version, I had to adapt it slightly as some things I either didn’t have or are unable to buy here [I’ve made a note so you can amend as you prefer]. just out of the ovenparmesan, wedgeIt seems a long time since our butternut squash plants first took hold in the huerta last June [below]. And we are still eating them, months later! butternut squash - the huerta in JuneServes 6
Olive oil
1 large butternut squash, approx. 1.5kg
1 level tsp ground coriander
4 cloves garlic
1 fresh red chilli [I used one tsp of Lazy Chilli from a jar]
2 tbsp Balsamic vinegar
2 x 400g tins of plum tomatoes
200g spinach
60g Parmesan, grated
6 pasta sheets [I used half this amount, using gluten-free pasta sheets which I boiled for 5 minutes first]
400g fat-free cottage cheese [can’t buy here, so I used a soft goat cheese]
100ml semi-skimmed milk [I used skimmed]
1 tbsp sunflower seeds [I substituted pumpkin seeds]
1 sprig of fresh rosemary lasagne sheets, rawPreheat the oven to 180°C/350°F/gas 4. Rub two baking sheets with a little oil. squash, ready to be roastedPrepare the squash by halving and de-seeding. Leave the skin on. Slice into 1cm half-moon shapes, and lay in a single layer on the baking sheet. Sprinkle with the ground coriander, plus a pinch of sea salt and freshly ground black pepper. Roast for 50 minutes, or until soft and lightly golden. squash, roastedMeanwhile, peel and slice the garlic. If using fresh chilli, de-seed and finely slice. Put a large pan on a medium heat with a tbsp. of oil, add the garlic and chilli. Cook for three minutes or until lightly golden. garlic & chilli, fryingadd tomatoes & vinegar to garlicAdd the vinegar and tinned tomatoes, break them up roughly in the pan, plus water from one tomato tin. Simmer on a medium heat for 15-20 minutes until slightly thickened. I simmered mine for half an hour and it didn’t want to thicken so I mixed one tsp of cornflour in a splash of water, and added this to the pan. This did the trick.

Prepare the cottage cheese, tip into a bowl and break up with a fork. Add the milk to loosen the curds, and lightly season with pepper. goat cheese, spoonfulWhen all the elements are prepared, you can start layering the lasagne. Jamie specified a 25 x 30cm baking dish, when I cook this again I will use an old-fashioned deep casserole dish. First, spread a layer of tomato sauce, followed by a layer of raw spinach leaves, a layer of roasted squash, a fine grating of Parmesan, and a layer of lasagne sheets. Repeat this until you run out of ingredients [reserve some Parmesan for the topping], finishing with a layer of lasagne sheets. layering the lasagneAdd the toppings, first spoon over the cottage cheese. Sprinkle with the seeds and the remaining Parmesan. Rub the rosemary sprig in a little oil, then strip off the leaves and scatter over the top of the lasagne. ready to go into the ovenBake at the bottom of the oven for 45 minutes or until golden and bubbling. plateful

Jamie Oliver

This recipe is from Everyday Super Food by Jamie Oliver

5 to remember
blanco y algo líquido – squashy
nuestras reservas – our stockpile
parece – it seems
hace tiempo que – a long time since
libre de grasas – fat-free

If you are feeling hungry, try these recipes:-
A tea of Salmon Traybake
Poor Man’s Potatoes for tea
A vegetable stew from Granada

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Butternut squash lasagne #Spain #recipe via @Spanish_Valley http://wp.me/p3dYp6-1IH

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