VEGETABLE LASAGNES

Cut the squash into chunks, add to salted boiling water and cook.
Cut the vegetables into julienne strips.
Add 10 g of Sublim’ “L’Intense” duck fat to a frying pan over a medium heat, and sweat the julienned vegetables.
Season with salt and pepper.
In a saucepan, mix together 30 g of Sublim’ “L’Intense” duck fat and 30 g of flour.
Simmer over a low heat for one minute.
Gradually add cold milk to make a Béchamel sauce, then season with salt, pepper and a pinch of nutmeg.
Drain the squash and retain some of the cooking water.
Blend the squash, adding a little of the cooking water until smooth and semi-liquid, season with salt and pepper.
Grease an oven dish. Begin with a layer of lasagne sheets, then a layer of squash puree, next another pasta layer, followed by the julienned vegetables. Repeat these steps once more (1 layer of squash and 1 layer of vegetables), and add Béchamel sauce over the final layer of lasagne sheets. (You can also add grated cheese if you like)
Preheat the oven to 180°C and bake for 30 mins.

Tips: add your favourite spices to the cooking water used to boil the squash: turmeric, curry, garam masala, colombo, masala … the same goes for the julienned vegetables.
If using dried lasagne sheets, soak them in cold to lukewarm water for 15 to 20 mins so they will mould to the shape of your oven dish.