Who doesn’t love lasagna? I can’t think of anyone. I also don’t know too many people who can afford to eat the typical crazy caloric version of the kind of lasagna Grandma used to make. I consider it a major cheating dish, not only for the pasta and cheese; the entire recipe makes for a great plate of anxiety.
But as with everything, there are alternatives and this recipe removes the crisis potential for grief or remorse. In fact, it’s packed with nutrients. Just prepare and enjoy. And leave the calories for dessert.
- Olive oil
- 1 large butternut squash (3 lbs)
- 1 level teaspoon ground coriander
- 4 cloves of garlic
- 1 fresh red chili
- 2 tablespoons balsamic vinegar
- 2 x 14-oz cans of plum tomatoes
- 7 oz baby spinach
- 2 oz Parmesan cheese
- 8 oz dried whole-wheat lasagna sheets
- 14 oz reduced-fat (2%) milk
- 1 tablespoon raw sunflower seeds
- 1 sprig of fresh rosemary
Preheat the oven to 350 degrees F. Rub two roasting pans with a little oil. Peel, halve and seed the squash, then slice into ½-inch half-moon shapes. Lay in a single layer across the pans. Sprinkle over the ground coriander and a pinch of sea salt and black pepper, then roast for 50 minutes, or until soft and lightly golden.
Meanwhile, peel the garlic, seed the chili, then finely slice both and place in a large pan on a medium-high heat with 1 tablespoon of oil. Cook for 3 minutes, or until lightly golden, then add the balsamic and canned tomatoes, breaking them up as you go, and 1 can’s worth of water. Simmer on a medium heat for 15 to 20 minutes, or until slightly thickened, then season to perfection.
To layer up, spread a third of the tomato sauce across the base of a 10-12-inch baking dish. Cover with a layer of raw spinach leaves, a layer of roasted squash, a fine grating of Parmesan, and a layer of lasagna sheets. Repeat the layers twice more, finishing with lasagna sheets. Loosen the cottage cheese with the milk, mashing the curds a little, then lightly season and spoon over the top. Finely grate over the remaining Parmesan and scatter over the sunflower seeds. Rub the rosemary sprig with oil, then strip the leaves over the top. Bake at the bottom of the oven for 45 minutes, or until golden and bubbling, then serve. Great with a lemon-dressed green salad.
Source: Everyday Super Food by Jamie Oliver