still on fresh pasta I'm afraid and today I made open stained-glass lasagne with roasted squash. It looks unusual and stunning at the same time and it tastes absolutely delicious.
I roasted the butternut squash last night to save time (clever, eh?). The squash was roasted in the oven until soft with this fragrant blend of spices, fennel seeds, coriander seeds, cinnamon, chilli and olive oil before mashing it until it looks like chunky baby food.
Making the lasagne sheet also couldn't be easier. It's just like making regular fresh lasagne sheet. Roll the dough until it's thin and them sprinkle half of the sheet with a handful of fresh herbs (I use flat-leaf parsley, chives and fennel tops). Fold the sheet over, sandwiching the herbs between the pasta and then roll again in the pasta machine.
After the pasta is cooked, carefully toss with butter and parmesan (I can actually eat them just like that) and then it was time to assemble the lasagne on a plate and eat!
Thank you Jamie.