Autumnal Lasagne

Which is why I approach lasagne as more of a weekend activity. I get a double batch of sauce cooking on Saturday as I putz around in my pajamas. I let it cool and freeze half of it in portioned containers for spaghetti. Then on Sunday I assemble the layers. You don’t even need to eat it on Sunday, save it for Monday-because Monday’s are hateful but coming home from work knowing all you have to do is chuck a lasagne in the oven and dinners done, make them much more amicable. Monday night dinners really ought to be as easy as piercing a film top and popping something in the microwave, only this one’s homemade and tastes that much better for it.

The process, sadly is not as quick as piercing film but it is simple and I’m telling you- the satisfaction from dinner on Monday being done will make it all worthwhile!

Here’s how the layering works. Roasted Squash on the bottom

Topped with some bolognese and then cheese sauce….I could eat it just like this.

Then a layer of pasta followed by bolognese, cheese sauce and a layer of spinach (optional) then a final layer of pasta, cheese sauce and top with extra parmesan and mozzarella.

And come Monday….

Autumnal Lasagne
Adapted from Jane Hornby’s book What to Cook and How to Cook It. You can make a double batch of the bolognese but you will need to brown the meat off in batches.
Serves 12

For the bolognese
Olive oil
1 lb 2 oz Ground beef
2 medium onions
2 stalks of celery
1 carrot
2 cloves garlic
4 strips of bacon
2 Tbsp flour
1 small bunch basil, leaves torn and thin stalks roughly chopped
2 Tbsp tomato paste
1 bay leaf
2/3 cup red wine
2/3 cup whole milk
1 x 28oz can whole plum tomatoes, chopped using scissors
8oz mushrooms, sliced
salt and pepper

for the cheese sauce
5 Tbsp butter
scant 1/2 cup plain flour
3 cups whole milk
3 1/2 oz parmesan cheese
salt and pepper

1 x 2lb butternut squash
1 x 14 oz bag frozen spinach (optional)
4 oz fresh mozzarella cheese
8-10 sheets of precooked lasagna noodles (number will depend on size/shape)

• You will need a 13x9inch deep ovenproof dish.

• Heat a large deep casserole pan over a high heat and add a drizzle of olive oil. After 30 seconds add the meat. Make sure that the pan in hot enough that the meat sizzles rather than stews. Break it up with a wooden spoon and cook until fully browned. If the meat releases some liquid keep the heat on high and let it boil away. Once golden brown, remove from the pan to a bowl.

• While the meat browns peel the onion, cut off both ends and cut into quarters. Peel and top and tail the carrots and cut into chunks. Trim the celery and cut into chunks. Peel the garlic. Place all of the veggies into a food processor and pulse until finely chopped. You can do this by hand if you like.

• Chop the bacon and add to your pan and fry over a gentle heat for 8-10 minutes, until it’s crisp. Add the vegetables to the bacon and turn the heat down. Cook for 10 minutes, until the vegetables have softened.

• Return the meat to the pan and add the flour, stir for two minutes then add the basil, tomato paste, bay leaf and wine and let the mixture simmer for 2 minutes. Add the milk and tomatoes and a 1/2 cup of water and stir through.

• Partially cover the pan and simmer for 1 1/2 hours until the meat is tender and surrounded by a rich thick sauce. After 1 hour add the sliced mushrooms. Taste and season with salt and freshly ground black pepper. You can make this stage in advance and freeze it. Remove the bay leaf before using.

• For the cheese sauce, melt the butter in a medium heavy-bottomed saucepan and once it starts sizzling whisk in the flour. The mixture will immediately clump together but keep stirring over a medium heat for 1 minute. Now gradually start whisking in your milk a little at a time, making sure that the mixture is completely smooth before adding any more liquid. Do this until all the milk has been added.

• Now stir with a wooden spoon until the mixture comes to a boil and thickens. Turn off the heat. Grate the parmesan and add 2/3 to the sauce. Reserve the rest for the topping. Season to taste and set aside. This can also be made in advance- in which case it will thicken as it cools so you will need to be prepared to add more liquid.

• Turn the oven on to 425F/225C/Gas 7. Line a large baking tray with a silpat liner (if you have one). Cut stem off of your squash. Now cut the long part off and then cut in half again lengthways. Cut the round bottom in half lengthways too. Spoon out the seeds and discard (or save for roasting later) Cut the quarters into slices about 1/2 inch/1 cm thick, toss with a little olive oil, season with salt and pepper and lay out in one layer on your baking tray. Roast for 25 minutes until softened and lightly golden, turning once after 15 minutes.

• Put the spinach in a fine mesh colander and squeeze out all of the liquid. Alternatively you can place in the middle of a clean tea-towel, bring together all the ends to make a little sack and squeeze out all of the liquid through the towel.

• FINALLY it’s time to assemble! First heat the oven to 375F/190C/Gas 5. Place your roasted squash in a single even layer in the bottom of your large ovenproof dish. Top with a light layer of your bolognese sauce and a light layer of cheese sauce. Lay out 3-5 lasagna noodles so that they evenly cover in a single layer.

• Now top the lasagna noodles with your remaining bolognese sauce, more cheese sauce and then scatter over the spinach (if using). Now top with another layer of lasagna noodles and spread over your remaining cheese sauce. Scatter over your reserved grated parmesan and tear up your ball of mozzarella and dot over the top. Place in the oven and bake for 50-60 minutes or until bubbling, golden and hot all the way through- you can test by sticking a metal skewer into the middle, leaving for 10 seconds and then holding to your wrist or upper lip. Let sit for 15 minutes before trying to slice into it, this will allow for it to set.