Butternut Squash & Courgette Lasagne

Last night I watched an episode of Barefoot Contessa where she made a Portobello mushroom lasagne so I thought I would have a go as it looked delicious. Only problem was that I had neither Portobello mushrooms nor lasagne but I didn't let that stop me.


I looked through the fridge, cupboards and freezer and decided instead to saute thinly sliced courgettes with olive oil, garlic, black pepper and chilli flakes and did the same with some butternut squash.


Whilst they were cooking I made a white sauce with butter, flour and milk, although I decided to use a wholemeal flour because I couldn't be bothered to get the stool out to reach the plain flour from the top shelf to give it a nuttier taste, and then added a few broken walnuts for good measure. I then found a few bricks of spinach at the bottom of the freezer and decided to add them to the sauce too (I remembered that The Boy and Me had added some into her lasagne recently)


I then layered everything up, overcoming the lack of lasagne sheets with some spaghetti, finishing off with a layer of grated cheese.

It was baked in a 170 degree (C) oven for around 40 minutes. 

If you think my blog is worthy of a vote in the BritMums 'Brilliance in Blogging' awards please click on the badge below and vote for Jessies Crazy Kitchen, number 11 in the TASTY category