It's my first time cooking Lasagne/Lasagna (the hardest part was spelling it!) and I did it without a recipe! I just had a look at some normal recipes and adapted it to my diet, I believe it turned out pretty well and tasted really good. I'm quite impressed with myself actually and look forward to making it again, perhaps next time without the pre-made sauces that accompanied it.
So for any of you out there wanting to try it, or for future me, here is the recipe and how to make it! It makes enough for two, well two Becki's, I don't eat that much so you might need to adapt portion sizes!
Ingredients:
Half a small Butternut Squash
Small Onion
Clove of Garlic
8 Closed Cup Mushrooms
Violife Cheese to taste
Lasagne-A Sauce (I used La Conserva Della Nonna Vegetable Soya Bolognese Sauce from Ocado)
Lasagne-A Bechamel Sauce (I used La Conserva Della Nonna Bechamel Lasagne Sauce from Ocado)
3 Lasagne-A sheets (I used Waitrose Free From Sheets)
Method:
1: Cut the squash in half and peel (or try to, I cut the skin off instead), then cut into discs of similar thickness.
2: Dice a small onion then peel, crush and then chop finely a clove of garlic.
3: Chop the mushrooms into thin slices and grate the violife cheese.
4: Heat up a little oil in a frying pan, fry the onions and garlic for about 5 minutes on a lower heat.
5: In another pan, heat up the pan with a tiny bit of oil and put in the Butternut Squash slices. Then put a small amount of water in the pan and put a lid over them, let simmer for about 5 minutes. Take off the heat when softened a little and put to the side.
6: Cook the mushrooms in the pan with onions and garlic for a few minutes, then add the sauce with a little water. Let simmer for about 10 minutes to cook through.
7: First put a spoon of the tomato vegetable mixture on the bottom of the dish.
8: Then place a Lasagne-A sheet on top, next a couple spoonfuls of the béchamel sauce and then place on top a few bits of butternut squash to cover a full layer. Then repeat until the dish is full, for me that wasn't many layers as the butternut squash packs it out quite a bit.
9: To finish, put a Lasagne-A sheet, more béchamel sauce and top with the violife cheese, put in the pre-heated oven at 180c and let bake for about 30 minutes or so.
I hope you enjoy my version if you decide to try it, I know I was pleasantly surprised by my amazingly random try it out style of Lasagne-A!
Next thing I shall try is the Mushroom and Leek pasty again!