Lasagne with Spiced Butternut

One thing I love to make whenever I have butternut squash is Jamie Oliver's lasagna (recipe here). Jamie uses creme fraiche for the Béchamel sauce, but I went for the more traditional method- making a roux then adding spiced milk (mace, parsley, pepper and bit of onion).

This dish tastes meaty, the combination of the mince and the pancetta (I used smokey bacon pieces) creates a deep flavour that engulfs your mouth on first bite. There is something special about the meat with sweet abd spicy butternut combination that is just so comforting.  And of course the stringy mozzarella on the top. I love heating up the leftovers the next day as the mozzarella crisps up to add a satisfying crunch to the dish.

The beauty of the butternut squash in this dish is the spices that go with it. Using whole spices makes such a big difference to the flavour especially as they blend in with the rest of the dish once the lasagne is assembled.

Having to roast the butternut first does, at first make it seem like the dish takes ages. But as far as I'm concerned a bolognase sauce should not be rushed, it should sit and simmer for at least an hour to let the flavours permeate the sauce. Furthermore, I prefer a thicker sauce, which I find works with lasagne better. When the sauce is too watery, the pasta can become overcooked and slippery.