22 Street Lane Nursery - Dish of the Month

February 2018 Dish of the Month Recipe

Super Squash Lasagna

Ingredients: • 1 large butternut squash • 1 level tsp ground coriander • 4 cloves of garlic • 2 tbsp balsamic vinegar

• 800g plum tomatoes • 200g baby spinach • A handful of fresh sage leaves, plus extra for the top • 60g Parmesan cheese • 250g dried whole-wheat lasagne sheets

• 400g fat-free cottage cheese • 100ml semi-skimmed milk • Potatoes, wedged • Green beans

Method: 1. Preheat the oven to 180 degrees C and rub 2 large roasting trays with a little olive oil. 2. Carefully halve and deseed the squash, leaving the skin on, then slice into ½-inch half-moon shapes. 3. Lay in a single layer across the trays. Sprinkle over the ground coriander, and a pinch of black pepper, then roast for 50 minutes, or until soft and lightly golden. 4. Peel the garlic and deseed the chili, then finely slice both and place in a large pan on a medium high heat with about 1 tablespoon of oil. Cook for 3 minutes, or until golden, then add the balsamic and tinned tomatoes, breaking them up as you go, and 1 tin’s worth of water. Simmer on a medium heat for 15 to 20 minutes until slightly thickened, or until slightly thickened, then season to perfection. 5. To layer up, spread a third of the tomato sauce across the base of a 25cm x 30cm baking dish. 6. Cover with a layer of raw spinach leaves and a few sage leaves, a layer of roasted squash, a fine grating of Parmesan and a layer of lasagne sheets. Repeat the layers twice more, finishing with lasagne sheets. 7. Loosen the cottage cheese with the milk, mashing the curds a little, then lightly season and spoon over the top. Finley grate over the remaining Parmesan. 8. Bake at the bottom of your oven for 45 minutes, or until golden and bubbling, then serve.