Butternut squash and pepper lasagne

This is a fine lasagne made out of homemade lasagne sheets and char-grilled vegetables. The freshness of it all can be tasted and it's oh so colourful. Butternut squash brings a certain sweetness to the table that works well with the contrast of the smokiness.

Here are the ingredients you'll need.

For the lasagne sheets:

400g grade 00 pasta flour

4 eggs

A sprinkle of salt

For the sauce:

400g piccolini cherry tomatoes

1 onion

2 garlic cloves

Olive oil

Salt

Pepper

Fresh basil leaves

For the filling:

1 butternut squash

1 orange romano pepper

Grated mozzarella

Make the pasta dough first. It can rest in the fridge while you are making the other preparations. Mix the pasta flour and salt with the eggs and knead thoroughly. Add more flour if needed. Wrap the dough in a cling film and leave in the fridge for about one hour.

Then you can start preparing the sauce. Simply wash the tomatoes and heat olive oil in a pan. Fry the tomatoes under the lid until they start breaking apart. Then add the chopped onion and garlic and simmer for about 20 minutes. Season with salt, pepper and fresh basil leaves. You can puree the sauce if you would like.

Cut the butternut squash into thin slices and just cut the pepper in half. The pepper can be chopped into smaller pieces after the grilling. Char-grill the butternut squash and romano pepper in a griddle pan until they have distinct grilling marks.

Process the pasta dough through a pasta machine by making thin sheets. Cut them into smaller lasagne sheets with a pasta cutter. I left mine in more rustic shapes because it's more fun and they fit well into my oval shaped oven dish.

Then you can start layering the lasagne into an oven dish. First put a little bit sauce and mozzarella on the bottom, then some vegetables and then lasagne sheets. You can also add extra basil leaves. Repeat this until you reach the top of your dish. Put more mozzarella on the top.

Bake at 180C for about 45 minutes until cooked with golden brown cheese on the top. Serve with watercress and a fresh white wine, for example Riesling. I also added some of my radish leaf pesto to the side.

Enjoy!

Your VegHog