Butternut Squash and Goat cheese Lasanga

This is a perfect starter when you have guests over for dinner.  It can be prepared in advance and takes only 20 minutes to cook.  It takes a bit longer to prepare compared to a large dish lasagna, but it is much easier and quicker to serve.  You can prepare serving portions in an individual oven proof dishes or use a large dish and place portions next to each other.  I divided ingredients into three sections, one for fresh pasta, one for filling and one for bottom layer and topping. Recipe makes 8 portions

200g durum wheat

100g strong plain flour

3 eggs

pinch salt

600g butternut squash

300g beef mince

200g chicken mince

1 lage onion

3 clove garlic

2 tsp mild curry powder

1 tbsp flour

30g butter

2 tbsp olive oil

sprig of thyme

Salt & Pepper

250ml Fresh Cream

8 fresh goat cheeselets (gbejna)

1 tbsp finely chopped parsely

100ml double cream

50g grated pecorino cheese

600g chopped fresh tomato

1 tsp sugar

Salt and Freshly ground black pepper

Olive oil to drizzle on top

In a food processor add flours , eggs and salt and pulse till pasta forms into a ball. Remove and knead lightly with hands, then cover with cling film and chill.

Heat butter and 1 tbsp oil in large frying pan, add finely chopped onions and crushed garlic and cook till translucent. Add curry and cook for further one minute stirring continuously. Add chicken and beef mince and continue to cook. Chop butfternut squash into small squares,  and add to mixture.  Add thyme and flour and mix well.  Cook thoroughly till butternut squash is softened. Stir in cream, season with salt and pepper and cook till cream is reduced and filling holds together.

Using pasta machine, divide pasta into two portions, take one portion and pass through machine about 20 times till sheet is smooth. Continue to roll it through machine till it is about 1 mm thick and 15cm wide.  Repeat with the remaining pasta. Using  12cm round cutter, cut 24 circles.

Heat a large pan of water, add  1 tsp salt and bring to boil. Add pasta circles and cook for just one minute.  Using a slotted spoon lift pasta and transfer to a clean plate. I suggest you cook pasta in three batches.

Take a large baking dish, drizzle bottom generously with olive oil, scatter chopped tomatoes and sprinkle with sugar.  Season with salt and pepper. Arrange one layer of  round pasta shapes on tomato layer, spoon with mince filling then layer another sheet of pasta on top. Spoon over another heaped tablespoon of filling.  cover with  another sheet of pasta then slice fresh goat cheese and arrange on top.  Cover with last layer of pasta and drizzle over some olive oil.  You may cover dish with cling film and chill at this stage.  

Heat oven to 180c, Add 1 tbsp double cream on top of each portion sprinkle over with grated pecorino cheese and add final drizzle of oil. Crack some black pepper over, and bake for just 20minutes or until tops are golden.