I’m a big fan of lasagne but find it very heavy. I have been trying various pasta- free versions with mixed results. I have experimented with layers of courgettes and auburgines which worked reasonably well. I saw these butternut squash slices in Tesco and thought I would give them a go. I know what you are thinking- I could have just sliced the squash myself but when I saw the prepared slices in Tesco, I thought they were worth a try without any of the effort involved in peeling, deseeding and slicing!
I had recently been introduced to Walnut Ketchup from The Curious Farmer at both the Inns Market and Hillsborough Farmers Market and decided to use it as my secret ingredient. I really believe that these local artisan goodies are too good to be wasted on crackers and cheese and should be incorporated into all types of recipes
I was really pleased with the results. The squash softens but stays in one piece. The finished lasagne is really satisfying and delicious too. Well worth a try.
- 500g lean beef mince
- 1 onion peeled and chopped
- 1 carrot peeled and diced
- 200g mushrooms, sliced
- 1 clove garlic finely chopped
- 1 beef stock cube
- 1 tablespoon tomato puree
- 400g tin of tomatoes
- 1 tablespoon of worcester sauce
- 1 tablespoon of walnut ketchup (optional)
- Thin slices of butternut squash ( I used a pack from Tesco but you can make your own
- 25g butter
- 25g flour
- 1/2 pint of milk
- 75g grated cheese
- Fry the onion
- add the mince,carrots and garlic
- stir until the mince is browned all over
- add the tomato puree and stock cube
- Add the tomatoes and mushrooms, cover with enough water to top the mix and simmer
- The longer you allow the sauce to simmer, the better it will be
- melt the butter in a pan
- stir in the flour to make a roux
- gradually add enough milk to make a sauce with a pouring consistency
- add 25g of the cheese and stir through
- layer the mince in a baking dish with the butternut squash slices, ending with a layer of mince
- pour the cheese sauce over the top and scatter with the remaining cheese
- bake in the oven for 30 - 40 minutes or until the cheese is golden and bubbling. Use a sharp knife or skewer to make sure the butternut squash is soft
- serve and enjoy
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