New Years Eve Lasagne

Simon had a hangover this morning. I had a hangover later on this day. It was more of a stealth hangover than anything else as it slowly crept up on me until I had to take 2 ibuprofen.

Unfortunately as we are now watching Morecambe and Wise, I fear that it might creep back on me as I didn’t realise this when I agreed to watch it, but really, it’s pretty bloody awful. I realise that this may mean that loads of people disown me but man, it’s intolerable. I can’t believe that people find it funny.

New Years was absolutely great. We made a couple of HUGE lasagne (one meat and one butternut, goats cheese & red pepper) and stocked up the bar. It started with Cosmopolitans and ended with a hotly contested game of Articulate. Someone passed out early (but after midnight), and no one threw up. Total win for everyone. Well, except for the hangovers.

Goats Cheese, Butternut and Red Pepper Lasagne.

2 small or 1 large butternut, cubed.
2 or 3 red peppers
1 large onion

Chop all of the above and roast in the oven for 30 mins at 180. You don’t want it 100% cooked but just a little.

In a saucepan, mix 1 litre of vegtable stock and about 300mls of creme fraiche and mix and heat through.

Cube some goats cheese (I used a log of creamy stuff)

Once both of those are ready, get your lasagne sheets ready and your large rectangular dish ready. Assemble your lasagne by adding a layer of sheets at the bottom of the pan (this keeps it neat and it’s less likely to fall apart/lose bits if you do this. Add a layer of butternut/pepper/ onion mix and dot some small cubes of goats cheese around (I go with small cubes but lots of it.) and season the layer.  Add a few ladles of the stock/creme fraiche mix and then do a new layer. Repeat until you’ve used all your mix. Don’t add a layer of pasta at the top – just the butternut mix and the creme fraiche mix and then add some mozzarella on top. Season the top layer.

Once all assembled bake at 180 for 40-50 minutes.