Curry Spice Butternut Squash Lasagna

As with any lasagna, the method happen bit by bit. you create the many separate elements and so transportation all of them along in one massive parallelogram baked appetizingness and this butternut squash lasagna isn't any completely different. i do not add additional cheese to every layer however be happy to, if a bum lasagna is your issue.

Ingredients

The Fillings:

• 3lb Butternut squash ½inch diced
• ¼ cup North African Chermoula dressing
• Lasagna sheets. 2pkts
• 2tbsp Curry powder
• 28oz/800g diced Canned Tomato
• 2 cloves garlic chopped
• 2lb Spinach blanched/refreshed
• 1punnet Cremini mushrooms sliced
• Olive Oil
• Salt Pepper
• Mozzarella cheese

The Bechamel:

• 1quart/liter half & half
• ½Onion
• 20 Cloves
• 6tbsp Butter
• ⅓cup flour
• Salt Pepper

Method

Fillings: spinach & mushroom

1.  Heat olive oil in fry pan and brown mushrooms both sides. When done add the garlic and cook until golden brown.
2. Remove from the heat add spinach, season with salt and pepper and set aside.
3. Fillings: Roasted Squash
4. Toss diced butternut with curry powder, Chermoula dressing, salt pepper and a good drizzle of olive oil until evenly combined.
5. Spread evenly over roasting tray and roast at 420℉ 220℃ for 35 to 40 minutes.
6. Remove from oven and roughly mash with a wooden spoon. Not too much, keep some chunks in there.

White sauce: Bechamel

1. In a thick bottomed pan melt the butter. Add the flour and cook out for 5 minutes stirring, being sure it doesn't brown or catch. It should look like bubbly sand. Remove from the pan and set aside until later. This is called a roux and will be used to thicken the sauce.
2. Stud the onion half with the cloves so that it looks like a porcupine.
3. Place the studded onion and the half and half on a low heat, don't let it boil. Poach the onion for 30 minutes to extract the flavors.
4. Pass milk mixture through a strainer, discard onion and any cloves and return half and half mixture to the saucepan.
5. Bring half & half to a low simmer, take your set aside roux and add a large pinch to the simmering liquid, whisking continuously to avoid lumps. Repeat the process until the desired consistency is reached, like that of pouring custard. Season with salt and pepper.

Construction:

1. By now you have three separate fillings plus your cheese, canned tomatoes and lasagna sheets.
2. Start with the canned tomatoes as your fist layer, just enough to cover the bottom of the lasagna pan. This provides moister and stops the lasagna from sticking. Don't use it all. 
3. Next layer is the roasted butternut. Use any left over canned tomatoes to fill any exposed areas of lasagna sheet. 
4. Layer all the spinach and mushroom mixture on this next layer. Followed with a good drizzle of bechamel, filling in any holes of exposed lasagna sheets again. 
5. Repeat a layer of roasted squash and the remaining canned tomato. Follow with the final layer of lasagna sheets. Spread the remainder of the bechamel evenly over the top and finish with Mozzarella.
6. Cover entire pan with foil being sure it doesn't touch your cheese top. Place in a preheated oven at 375℉ 150℃ and bake for 25minutes. Remove foil and bake a further 25minutes. Allow to cool 15 minutes before serving.

Based on the recipe from HERE