Vegetable Lasagne

This takes like 2.5–3 hours if you use fresh butternut squash, so I've started using the frozen pre-cubed stuff instead.

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Ingredients

• olive oil
• 2kg frozen cubed butternut squash
• 400g carrots, cubed to match the squash
• 1 red onion, cut into wedges so they don't crisp up in the oven
• 10 skinned cloves of garlic
• 25–30 fresh sage leaves
• 3 tbsp paprika
• salt
• pepper
• 1 tbsp dried thyme
• 2 tbsp dried parsley
• 120g butter
• 120g flour
• 200g block of feta cheese, drained
• 240ml milk
• nutmeg to taste — I use around 1 tbsp
• 1 lemon, juiced
• 500g fresh spinach
• lasagne sheets — approximately 20

Additions:

Method

1. Heat the oven to 200C. Make sure to split your ingredients evenly between your roasting trays as you fill them with a mix of all the carrot; all the frozen butternut squash; most of the sage, holding back ten nice leaves for garnish later on; all 3 tbsp of paprika; all 2 tbsp of parsley; all 1 tbsp of thyme; enough olive oil to thinly coat the vegetables; and a sprinkling of salt and pepper. Put the trays into the oven to roast.
   ↓ 20 minutes
2. Remove the
   ↓

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Dates cooked

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These are recipes that neatly use up leftover ingredients that would otherwise go off. I tend to cook these together in the same week after a grocery order.

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