Squash and Eggplant Lasagna

Ingredients

  • 1 acorn squash, peeled
  • 1 eggplant  
  • 1 medium onion
  • 14 oz finely chopped tomatoes, canned
  • 1 tbsp fresh basil finely chopped
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1 tbsp butter
  • 1 1/2 tbsp flour
  • 1 cup milk 240ml
  • 1/2 cup swiss cheese, shredded 
  • 5 sheets lasagna pasta 4-6 depending on your dish – no pre-cook lasagna sheets
  • 8 oz fresh mozzarella
  • 1/4 cup parmesan, grated
Instructions
  1. Preheat oven to 375F
  2. Dice the squash and eggplant into fairly small cubes – around 1/2in. Dice the onion.
  3. Roast squash in one dish and eggplant and onion in another, drizzling both with a little olive oil, salt and pepper, for around 30 minutes.
  4. When the vegetables are almost done, make the sauces. Warm the chopped tomatoes in a pan over a medium heat along with the basil, oil and sugar. Cook for a minute or two then set aside.
  5. In another pan, melt the butter and once starting to bubble, add the flour. Cook for a couple minutes.
  6. Reduce the heat and add the milk a little at a time. Once all added and smooth, add the Jarlesberg and stir in so that it melts. Set aside.
  7. Once cooked, add the eggplant to the tomato sauce and the squash to the cheese sauce.
  8. Start layering up the lasagna – place half the eggplant mixture in first, add a layer of pasta, then the squash mixture followed by another layer of pasta and finally the rest of the eggplant.
  9. Break up the mozzarella and dot over the top and then sprinkle over the parmesan.
  10. When ready, bake in the oven for approx 40 mins until gently golden on the top.