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Vital Stats:
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Serves four with a side salad or green veggies.
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I ate two servings and felt like Id over eaten, so it is quite filling.
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Suitable for vegetarians.
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450 calories per serving.
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25.4g fat 15.2g saturated (this is high, but its a cheesy dish).
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These are rough estimates gained by putting the recipe into a calorie counting-magig.
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I have more stats if needed.
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Instructions:
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1.
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Preheat the oven to 220 C.
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2.
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Chop up the squash, onion and leek, ready for roasting.
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3.
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Throw the veggies into a pan, coating with oil (jumble it up with your hands if you will) and roast for 45 minutes, checking every 10 to 15 minutes.
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4.
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In the meantime, heat some oil in a frying pan and add the canned tomatoes, garlic, tomato puree, sugar, salt and pepper.
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Bring to the boil and then allow to simmer for 10 minutes.
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If you double the sauce, increase the time to 20 minutes.
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5.
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While this is going, chop up 3/4ths of the goat cheese as best you can (tricky stuff, unless you use the hard variety and can grate it) and put it in a saucepan.
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6.
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Add the flour, milk, butter and any salt/pepper/paprika to taste.
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Heat on the hob and keep stirring until its thickened.
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Dont allow the cheese sauce to boil.
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7.
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With all this preparation and sauce-making, the roast veggies should be done.
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Put half in the bottom of the dish, crumble some of the remaining goat cheese on, and cover with the tomato sauce.
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Put the lasagna sheets on top.
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8.
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Put the rest of the veggies in, crumble the remaining goat cheese and cover with most of the cheese sauce.
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Put lasagna sheets on.
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9.
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Put the rest of the cheese sauce on top and add a bit of grated cheese.
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10.
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Bake for about half an hour at 220 C.
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11.
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Enjoy the deliciousness!
