Butternut Squash & Fennel Lasagne

Ingredients

• Butternut Squash
• Garlic
• Thyme
• 500ml Milk
• Onion
• Celery
• Bay Leaf
• Pepercorns
• 25g Flour
• 25g Butter
• Fennel
• Cheddar and Goats Cheese

Method

• Bring milk, Onion, Celery, Bay Leaf and Peppercorns to boil
• Remove from heat and allow in infuse
• Scoop out seeds from Butternut Squash and cube
• Cover in oil, season and Bake @180C (20 mins)
• Meanwhile fry Fennel until soft
• For Sauce, melt Butter, add Flour to make a roux (1 min)
• Remove form heat
• Sieve Milk to remove Onion, Celery, Bay Leaf
• Whisk Milk into roux a little at a time
• Remove Butternut Squash from oven and stir in Garlic and Thyme
• For Lasagne, layer Sauce, then Fennel and Butternut Squash, then Lasagne Sheets and repeat
• Sprinkle over grated cheese and Bake @180C (30 mins)

Kale & Mushroom Lasagne

Ingredients

Sauce:

• Milk
• Onion
• Bay Leaf
• Celery
• Peppercorns

Filling:

• Kale
• Mushrooms
• Garlic
• Thyme
• Lasagne Sheets
• Cheese

Method

1. Bring all Sauce ingredients up to a boil then leave to cool
2. Boil Kale (5 mins)
3. Fry Mushrooms, Thyme and Garlic (10 mins)
4. Layer Sauce, Lasagne Sheets and Mushrooms in oven dish
5. Top with Cheese and bake @180ºC (30 mins)