Free Form Lasagna with Butternutsquash puree, sauteed kale and mushrooms.
I thought Free Form Lasagna would be easier than regular lasagna, but it turns out that it is just as fiddly. Hmph. I suppose there probably is an easier way to go about it, ie use simpler ingredients, don’t put it in the oven after assembly, etc. So follow the general idea not the step-by-step if you can’t be bothered. I would like to point out, though, that Greek Yogurt can be used as a Bechamel Substitute!!! Usually I use Creme Fraiche but can’t find it anywhere in Virginia, but it turns out that Greek Yogurt works just as well. I served this along side broccoli and Romaneso broccoli roasted with garlic, lemon zest, and olive oil.
Free Form Lasagna with Butternut Squash Puree, Sauteed Kale and Mushrooms.
1/2 a large butternut squash, deseeded
1 small box of mixed mushrooms, sliced.
A bunch of kale
Lasagna sheets- fresh if you can get them
2 tbsp butter
3 tbsp milk
2 Spring onions, chopped
1/4 cup of Greek Yogurt
Squirt of lemon
Dash of white wine or Cooking Sherry
Parmesan Reggiano
If you want to be all hoity toity, drizzle of Truffle Oil (optional)
Olive oil
Deseed squash, roast with spices (paprika, cayenne pepper, chili powder, salt) for a good garnish. Score and then rub skin-free half of butternut squash with olive oil, some sage, salt and pepper. Roast in oven at 400 for about 40 minutes, or until flesh is tender. Remove from oven and let cool.
Sautee mushrooms and olive oil over high, add a dash of wine. When evaporated, set aside. Sautee some garlic and olive oil, add kale. Set aside.
Assemble fake bechamel. Add milk to greek yogurt, season with salt and pepper, add in spring onions and a bit of lemon juice. Taste, adjusting seasoning and consistency as necessary.
Scoop butternut squash flesh out of skin and throw in food processor, whiz with the butter and some red chili flakes until a smooth puree.
Boil lasagna, and assemble ingredients. One layer of pasta, some butternut squash puree, mushrooms, kale, drizzle with bechamel, next layer of pasta etc. I did about 4 squares of pasta per lasagna. Throw in some parmesan in each layer and drizzle with truffle oil if you like. Over the final pasta square drizzle bechamel sauce and top with parmesan. If your ingredients have cooled, throw in the oven for 10 minutes to warm up.
