It is my own recipe, and although I call it ‘lasagne,’ no pasta was harmed during the making of this dish. The ideas is to use the squash as a substitute for the pasta. First of all it has to be softened. I peeled it, cut t in half and scooped out the seeds and pulp. Then I cut it into pieces of about a third of an inch thick, instead of the usual one-inch squares. I brushed these with olive oil and gave them half an hour in the oven, turning once. The cheese sauce I made with about a third of a pint of semi-skimmed goats milk, butter, and a dessert spoon of cornflour mixed in. I alternated layers in a deep dish pan: one of squash pieces, one of tomato and herb pasta sauce, and then one of cheese sauce sprinkled with parmesan. After 3 sets of such layers I covered the top in cheese sauce and parmesan and baked it for a quarter of an hour.
It was good, but maybe next time I’ll use a tangier goat’s cheese. The natural sweetness of the roasted butternut squash needs to be countered by something a little bit sharp. But it was immensely tasty and very satisfying. I followed it by baking a split banana sprinkled with cane sugar for 12 minutes, then putting soy ice-cream in the middle and pouring hot caramel sauce over it. This, too, was delicious.