Squash and fennel lasagne

Squash and fennel lasagne

Ok…this picture doesn’t really do this dish justice, but it is amazing. It’s again from Hugh Fearnley-Whittingstall’s cookbook and it’s absolutely gorgeous.

Serves 6

1kg squash

6 tablespoons olive oil plus extra to trickle

1 fat garlic clove, finely chopped

A few sprigs of thyme, leaves only, finely chopped

750g fennel (3 large bulbs)

150g blue cheese or goat’s cheese, crumbled

125g lasagne sheets (fresh is best, but dried is fine)

20g Parmesan, Cheddar or other well-flavoured hard cheese, grated

Sea slat and freshly ground black pepper

For the bechamel sauce

1 litre whole milk

1 bay leaf

1 onion, finely chopped

1 celery stalk finely chopped

A few black peppercorns

50g unsalted butter

50g plain flour

2 teaspoons Dijon mustard

Preheat oven to 180 degrees / Gas Mark 4

Peel and deseed the squash and cut into 2cm cubes. Toss with 4 tbl spoons oil in a roasing dish, season with salt and pepper and roast for 30 mins, or until tender. Remove from the oven, toss immediately with the garlic and thyme, and set aside.

Trim the fennel, removing the tough outer layer, then cut into roughly 5mm slices. Heat another 2 tbl spoons oil in large frying pan, over a medium-low heat. Add fennel and saute for 10 – 15 min, or until tender, set aside.

For the sauce (my adapted recipe) Hugh FW puts all the veg  and spices into the milk until almost boiling and then takes it out later, but I leave it in. He chops it roughly and I finely.

Fry the onion and celery in the butter, then add the flour to form a smooth paste then slowly pour in the milk and stir it often  until the sauce bubbles for a few minutes and thickens. Stir in the mustard and season with salt and pepper.

Spread a third of the bechamel  sauce over the bottom of approx. 28 x 22xm ovenproof dish. Layer half the lasagne sheets in the dish, then scatter the roasted squash evenly over it. Trickle over another third of the sauce. Add another layer of lasagne, then the fennel. Scatter the crumbled cheese over the fennel, then spoon on the remaining bechamel.

Sprinkle with the grated cheese and add a trickle of oil. Bake for about 30 mins until golden. Serve at once, with peas or a green salad.



One response to this post.

  1. Posted by Matt on September 25, 2012 at 20:39

    This looks tasty good, and is in fact so. Take a look at gojee.com, your recipes should be on there 🙂


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