Roasted Butternut Squash and Goats Cheese Lasagne

Holy guacamole. Not to blow my own trumpet.... (But I'm going to blow it anyway) This lasagne recipe is everything a veggie lasagne recipe should be. Belly warming, creamy yet herby wholesome grub which gives you that feeling of cosy happiness that makes you go mmm.

Like all of my Betty Stamp recipes this one is super easy to make, with cooking & prep time at approximately an hour. Just enough time to stick it in the oven, pop to the pub for a glass of wine and return to the aromas of sage and goats cheese filling your kitchen. What more could you ask for on a Sunday night.

What you'll need //

1 Big Red Onion 

2 Butternut Squash

2 Courgettes

4 Cloves Garlic 

Jar of White Sauce (or for homemade recipe see here)

8 Lasagne Sheets

Goats Cheese

Parmesan 

Sage

Salt & Pepper

Serves 3-4 (apart from if you're me & William in which case it serves 2…we ate the entire lasagne)

What to do //

Pre heat oven to 180 degrees fan oven.
Lightly drizzle oil on a baking tray and throw on your chopped butternut squash, red onion & garlic. Sprinkle over sea salt and cracked pepper to taste. Roast for 15 minutes in the oven. 

Take your roasted butternut squash tray out of the oven and spread half of the contents of the tray on the bottom of your lasagne dish. Add one of the chopped courgettes to this layer and crumble over half the log of goats cheese. Sprinkle over sage to taste.

Layer over half of the lasagne sheets to cover the ingredients and pour over a very thin layer of white sauce. Repeat step 2 & step 3 this time with the rest of the white sauce. Cover with grated parmesan. 

Cook for 45 minutes. Pop next door to the pub for a glass of wine. YUMMY.

This was pure and utter comfort food. So much so that William decided to crush cheese and onion crisps over the top of his….it was actually a revelation. He obviously wants to start a William Stamp ;)

What's your favourite comfort food?

Betty x