Another lasagne recipe! And another from Hugh Fearnley Whittingstall’s Veg. This is, in short, the creamiest lasagne ever, and the unctuous nature hides the lack of meat spectacularly.
I made some tweaks to make it friendly to a fodmap diet, but no concessions on flavour. If you do have issues with IBS, it might be helpful to know you can eat low sugar, aged white cheeses like Stilton or mozzarella, but not the higher sugar, young cheeses, like supermarket goat and feta cheese.
- 1kg butternut squash
- 3 bulbs fennel
- 150g GF lasagne sheets
- 150g Stilton or other crumbly blue cheese
- 50g parmesan
- 750ml whole milk
- 50g butter
- 50g flour
- 1 tsp dijon or wholegrain mustard
- Bay leaf
- Garlic oil
First, cut the squash into roughly 1 inch cubes, and roast them, dressed in the thyme (and any other woody herbs that survive cooking) and a few spoons of garlic oil, in an oven at around 180c for around half an hour.
Then in a saucepan, heat the milk, with the bay leaf added to a simmer and allow it to remain there for a couple of minutes. Remove from the heat, and let it sit there infusing.
While this cooks, sauté the chopped up fennel in a frying pan over a low heat for about 15 minutes, until they look collapsed and lazy, adding a little turmeric about halfway.
Now, make the Bechamel sauce. Melt the butter and add the flour, bit by bit, to make a roux. A roux is essentially a floury, buttery, soft but even lump. Go slow- it’s inexact and you may not need all the flour.
Once this is made, add the milk in 5 or so goes, stirring in the milk till it’s evenly coloured. Bring to the boil then simmer, stirring pretty much constantly till it has a creamy consistency. Stir in the mustard.
In an ovenproof dish, put in a layer of lasagne sheets, add the roasted squash, crumble over a third of the Stilton, grate over a hire of the parmesan and pour over a third of the Bechamel sauce.
Add another layer of pasta. Add the fennel and repeat with another third of the toppings. Add another layer of sheets and add the remaining cheese and sauce.
Put in the oven at 180c for 30-40 minutes until golden, remove from the oven then allow to sit for 5 minutes before slicing and eating.