One of the most popular recipes on here - and still one of my favourites - is my Butternut Squash Lasagne. The original was created when I was still fairly new to cooking, and doing Weight Watchers (butternut squash is zero points with Weight Watchers, so you tend to eat a lot of it). I make good ol' BNS lasagne a lot. It's the perfect meal - packed full of good stuff, with a ton of veg, but also delicious. Oh, and cheesy. Did I mention cheesy? So cheesy.
As it always is when I make a recipe a lot, I find that I change and tweak it over the years. And then it gets to the point where I look at the original recipe and realise that I totally don't condone making that any more, because it's so much better now. So here you go. The new and improved Butternut Squash Lasagne. You can still make the old version - it ain't going anywhere - but I would not be doing my duty as a food blogger without suggesting you make this one instead.
Roasting the vegetables in balsamic vinegar first gives them a heck of a lot more flavour, and I much prefer the new version of the white sauce with cream cheese, mozzarella and milk - so creamy! Mushroom soup works too, but if you have a boyfriend who's not a fan (yeah, MATT, I'm looking at you) then this is a good option. And I do prefer using fresh lasagne sheets, but that's up to personal choice.
Butternut Squash and Three Cheese Lasagne
4 x fresh lasagne sheets (or 6 x dry ones)
2 x mozzarella balls (250g)
1 x pack cream cheese (180g)
1 x pack feta cheese (200g)
1 x large butternut squash (or 2 x small ones)
1 x bag spinach
1 x onion
1 x pepper
8 x mushrooms
4 x garlic cloves
2 x tbsp olive oil
60ml balsamic vinegar
Pinch of nutmeg
Serves 6 / approx 440 calories a serving
1. Preheat the oven to 200c.
2. Pierce your butternut squash all over with a knife, and microwave for 3 minutes before peeling and chopping up (this makes it much easier, trust me).
3. Chop up your onions, mushrooms and peppers (and any other vegetables you fancy - courgette's good) and put about half in your lasagne pan, and the other half on a baking sheet (unless it all fits in the first pan), then pour over the olive oil and the balsamic vinegar. Add more if you think it needs it.
4. Sprinkle with dried rosemary, salt and pepper, and crush the four garlic cloves all over too. Pop in the oven for about 25 minutes.
5. In a small pan, add the cream cheese and the milk, then heat over a low heat, stirring often, until the cheese dissolves and it creates a creamy sauce.
6. Take half a ball of mozzarella, chop it up and add to the sauce along with a sprinkle of pepper and a pinch of nutmeg. Stir until more or less combined. It should be fairly thick, but if it's too thin then thicken with cornflour. If it's too thick, add a bit more milk.
7. Wilt the spinach by popping it into a dry frying pan with a tiny bit of water.
8. When the veg is cooked, you can assemble the lasagne like so: layer about half the veg and squash mix onto the bottom of the lasagne dish.
9. Layer half the lasagne sheets over that, then spread the spinach all over them, ensuring it's evenly spread.
10. Chop up your feta, and sprinkle the lot over the spinach, then spoon the remainder of the roasted veg and squash mix over that.
11. Cover with the rest of your lasagne sheets, then spoon over your white sauce, ensuring all the sheets are covered.
12. Tear up the remaining ball and a half of mozzarella, and sprinkle over the top.
13. Pop the pan in the oven for 30 minutes at 200c.
14. This freezes excellently, so make a big batch and eat it lots. It's comfort food that's GOOD for you. What could be better?