Onion squash lasagne

Today we will be flying to Finland, so here is a quick post before we'll have to leave to the airport. I'm excited to see, if there are more autumn colours in Finland already. Here the colouring has started, but it could be more. I think that the weather has still been fairly mild over there, and it's main crops harvesting season in my village, so it should be cosy.

Today's dish is another comfort food recipe. Onion squashes are now everywhere, and I would like to buy one every time I go shopping. Unfortunately I can't do that, as they are quite substantial and I wouldn't be able to cook them all. However I managed to squeeze one full onion squash into this lasagne. I roasted the squash first and then puréed it, which was quite a nice way of doing it. It nicely added its sweetness to the lasagne. I also added some grill cheese, which is a squeaky cheese similar to halloumi, and then poured a garlicky tomato sauce over the whole thing. This was so comforting and seasonal, really lovely basic grub.

Onion squash lasagne

Ingredients

1 onion squash

3 tbsp olive oil

1 can plum tomatoes

2 onions

3 garlic cloves

1 tsp salt

½ tsp ground black pepper

Handful of fresh basil leaves

200 g grill cheese or halloumi

100 g grated mozzarella

Lasagne sheets

Method

Peel and cut the squash into small wedges. Brush them with olive oil, sprinkle with salt and roast until done. Then purée the squash.

In the meanwhile start reducing the sauce. Chop the onion and garlic finely and cook them in olive oil until soft. Add the plum tomatoes and seasoning, and let simmer for about 30 minutes.

Cut the grill cheese into slices and fry them in a pan until they have some frying marks.

Assemble the lasagne by layering the tomato sauce, squash mash, grill cheese, mozzarella and lasagne sheets.

Bake at 180 C for about 40 minutes. Enjoy!

Your VegHog