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No pasta Lasagne

Wednesday, June 28, 2017

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 […]


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.

Ingredients

  • 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

Instructions

  • 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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