INGREDIENTS:

1 Large Butternut Squash

3-4 Tbsp extra virgin olive oil

1/2 Can of Chopped Tomatoes

Sea salt + black pepper to taste

350g Turkey Mince (or Mince/Quorn of your choice)

30g fresh basil

1 Tbsp dried oregano

20 g Parmesan cheese, plus more for serving

Pesto sauce (optional)

120 ml olive oil

60g basil, finely chopped

2 cloves garlic, finely minced

20g parmesan cheese

Healthy pinch each salt + pepper

Water to thin

Method

Preheat oven to 180 C. Warm a frying pan, add the olive oil and fry off the mince until brown and season well. Add the fresh and dried herbs, 1/2 can of chopped tomatoes, lower heat right down and leave to gently cook through. Peel butternut and slice thinly with a very sharp knife or mandolin. They shouldn't be paper-thin, but semi-thick and bendable - about 1/8th inch. In a 9x13-inch (or similar size) dish, begin laying down the squash in a single layer, overlapping slightly. Top with one-third of the mince mixture and spread using a spoon or spatula. Add a sprinkling of parmesan cheese. Top with another layer of squash, slightly overlapping. Repeat until you have three total layers and four layers of squash. The top layer should be squash. Liberally sprinkle with parmesan, season and cover with foil and bake for 50 minutes. Then remove foil, increase oven heat to 220 C, and bake uncovered for another 5-10 minutes to slightly brown up the top layer. While the lasagne is cooking, prepare pesto (optional), by adding olive oil, basil, and garlic to a blender or food processor. Mix on medium-low speed to combine, then add parmesan cheese, a pinch of salt and pepper and pulse to combine again. Add water to thin until a pourable pesto sauce is achieved, mixing on high until only small bits of basil and garlic remain. Taste and adjust seasoning as needed. Let lasagne cool slightly before serving. Top entire lasagne with desired amount of pesto, or reserve for individual servings.

Recipe 35: Butter “not” Lasagne

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