Curry Spice Butternut Squash Lasagna

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Prep Time: 1hr
Cook Time: 50min
Skill Level:
Easy
Servings:
Serves 6-8

As with any lasagna, the process happen in stages. You make the several separate parts and then bringing them all together in one large rectangle baked deliciousness and this butternut squash lasagna is no different. I don't add extra cheese to each layer but feel free to, if a cheesy lasagna is your thing. [[start tab]]

Ingredients

The Fillings:
3lb Butternut squash ½inch diced
¼ cup Wozz! North African Chermoula dressing

Lasagna sheets. 2pkts
2tbsp Curry powder
28oz/800g diced Canned Tomato
2 cloves garlic chopped
2lb Spinach blanched/refreshed
1punnet Cremini mushrooms sliced
Olive Oil
Salt Pepper
Mozzarella cheese
The Bechamel:
1quart/liter half & half
½Onion
20 Cloves
6tbsp Butter
⅓cup flour
Salt Pepper

Recipe

 Fillings: spinach & mushroom
❶ Heat olive oil in fry pan and brown mushrooms both sides. When done add the garlic and cook until golden brown.
❷Remove from the heat add spinach, season with salt and pepper and set aside.
Fillings: Roasted Squash
❶Toss diced butternut with curry powder, Chermoula dressing, salt pepper and a good drizzle of olive oil until evenly combined.
❷Spread evenly over roasting tray and roast at 420℉ 220℃ for 35 to 40 minutes.
❸Remove from oven and roughly mash with a wooden spoon. Not too much, keep some chunks in there.
White sauce: Bechamel
❶In a thick bottomed pan melt the butter. Add the flour and cook out for 5 minutes stirring, being sure it doesn't brown or catch. It should look like bubbly sand. Remove from the pan and set aside until later. This is called a roux and will be used to thicken the sauce.
❷Stud the onion half with the cloves so that it looks like a porcupine.
❸Place the studded onion and the half and half on a low heat, don't let it boil. Poach the onion for 30 minutes to extract the flavors.
❹Pass milk mixture through a strainer, discard onion and any cloves and return half and half mixture to the saucepan.
❺Bring half & half to a low simmer, take your set aside roux and add a large pinch to the simmering liquid, whisking continuously to avoid lumps. Repeat the process until the desired consistency is reached, like that of pouring custard. Season with salt and pepper.

Construction:
By now you have three separate fillings plus your cheese, canned tomatoes and lasagna sheets.
❶Start with the canned tomatoes as your fist layer, just enough to cover the bottom of the lasagna pan. This provides moister and stops the lasagna from sticking. Don't use it all.
•Follow with a layer of lasagna sheets.


Next layer is the roasted butternut. Use any left over canned tomatoes to fill any exposed areas of lasagna sheet.
•Follow with a layer of lasagna sheets.

Layer all the spinach and mushroom mixture on this next layer. Followed with a good drizzle of bechamel, filling in any holes of exposed lasagna sheets again.
•Followed by a layer of lasagna sheets.

Repeat a layer of roasted squash and the remaining canned tomato. Follow with the final layer of lasagna sheets.   Spread the remainder of the bechamel evenly over the top and finish with Mozzarella.

Cover entire pan with foil being sure it doesn't touch your cheese top. Place in a preheated oven at 375℉ 150℃ and bake for 25minutes. Remove foil and bake a further 25minutes. Allow to cool 15 minutes before serving.


★For a vegan dish swap out your half and half with an organic soft tofu pureed and almond milk.[[end tab]]

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