Squash and Fennel Lasagne

Name: Squash and Fennel Lasagne
Ingredients: 1kg squash; 6 tablespoons rapeseed or olive oil, plus extra to trickle; 1 fat garlic clove, finely chopped; A few sprigs of thyme, leaves only, finely chopped; 750g fennel (3 large bulbs); 150g blue cheese or goat’s cheese, crumbled; 125g lasagne sheets (fresh is best, but dried is fine); 20g Parmesan, Cheddar or other well-flavoured hard cheese, grated; Sea salt; freshly ground black pepper; 1 litre whole milk; 1 bay leaf; 1 onion, roughly chopped; 1 celery stalk, roughly chopped; A few black peppercorns; 50g unsalted butter; 50g plain flour; 2 teaspoons Dijon mustard

rivercottage.net

Try this hearty veg lasagna recipe packed with layers of fresh vegetables and rich cheese! Perfect for a comforting family dinner everyone will love!

View full recipe on rivercottage.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.

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