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
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.
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