Well a special offer on goats cheese this week meant I could have a go at a recipe I have often drooled over! So for the second week in a row – Thank you Nigella for the inspiration – you rock! Here we go 52 cook books – week 8
Oh lordy – it was divine!
Now I didn’t stick exactly to her recipe – not that anyone is surprised by that, but I had other ingredients at home which i thought would work just as well so I improvised a little…..
1 large butternut squash peeled and cubed into bite sized pieces
1/2lb whole baby plum tomatoes
1 tub of ricotta cheese
2 sticks of soft goats cheese
2 tablespoon of sour cream
1 tin chopped tomatoes
1 packet of lasagne sheets
2 tablespoon olive oil
2 cloves of crushed garlic
1/2teaspoon of fresh finely chopped basil
salt and pepper to taste
1. put the squash, plum tomatoes, garlic, salt pepper and olive oil in a sealable freezer bag and shake so the veg is coated with the oil and flavourings. Turn out on to a baking tray and roast in a preheated oven (180 with a fan assist) for bout 25 minutes
2. Meanwhile whisk together the 2 cheeses and sour cream until light and fluffy
3. Blitz the tin of tomatoes together with the basil until you have a thick passata like sauce. You can sieve the seeds out if you like – I can never be bothered!
4. Once the squash is ready (softened but not too browned and still with a bit of texture) cover the bottom of an oven proof dish with half the mixture. put on a layer of pasta sheets, and smear half the cheese mixture over the top.
5. repeat the process so you now have a double decker squash/ pasta/ cheese “mess”
6. pour over the liquid tomatoes, giving it time to sink down the sides to the lower layers. Add some grated cheese for the top and cook for bout 35 minutes at 180 until the top is golden brown and the sauce is bubbling up round the edges!
* I personally make lasagne early in the day and leave it to sit for a couple of hours before cooking. It gives the pasta a chance to soak up the sauce and set. That way when you serve it up it holds it’s shape better and is easier to get out of the dish in one piece!
And I made more than we needed so I get to have leftovers for lunch! nom nom
Now what did you make this week?