Better food and recipe

Better Food believes in a fairer food community for all. Food sourced locally with the highest organic standards in mind, so that suppliers get a fair deal and the planet is treated kindly. We share their fiercely guarded recipe for veggie Lasagne – served in the cafés, and currently available to take away and for delivery on Good Sixty. Find recipe inspiration, plus sustainability tips and more over on betterfood.co.uk and on Instagram @betterfoodco. Butternut Squash, Goat’s Cheese & Hazelnut Lasagne

2 Generous portions Ingredients 1 small butternut squash 2 small onions 2 garlic cloves (minced) Sprig of thyme 6 pasta sheets 100g soft goat’s cheese Handful of hazelnuts (toasted & chopped) Béchamel Sauce 40g butter 40g plain flour 3-4 sage leaves Sprig of thyme 1 garlic clove 1 bay leaf 400g milk (infused with thyme, garlic, bay & sage) 50g parmesan 50g double cream Salt & black pepper to taste 1 teaspoon of ground nutmeg

Method

Peel, de-seed and dice squash. Roast at 170°C until soft (about 20 to 25 mins).

Infuse milk on a low heat for 20 minutes with thyme, garlic, bay and sage.

Thinly slice both onions and sweat down in butter until well cooked and caramelised, add salt, pepper, garlic, thyme and cook for a few more minutes.

Make béchamel. Melt the butter, add the flour, cook out for couple of minutes. Strain milk then slowly whisk into butter and flour. Off the heat add half the parmesan and goat’s cheeses then the cream, nutmeg and salt to taste.

Build your lasagne putting a layer of squash, cooked onions, dots of goat’s cheese, bechamel then pasta sheet, repeat 2-3 times and then layer the top pasta sheet with béchamel sauce, parmesan, black pepper, thyme.

Bake for 30 mins at 170°C. Once the lasagne is cooked and out of the oven sprinkle with hazelnuts and serve with a bitter leaf salad and some focaccia to mop up the sauce.