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"Better than lasagne and aubergine parmigiana AND it has butternut squash too!"

Serves 2-4 | Prep Time 45 minutes | Cook Time 30 minutes

Why I Love This Recipe

This is a mother-daughter invention which we like more than lasagne. It makes a delicious meat-free meal and reminds us of home.

Submitted by: "Quarantined Folk (Quarantined Folk)"

Ingredients You'll Need

For the layers:
1 small butternut squash
1 large aubergine
olive oil
150g grated parmesan cheese
Nonna's tomato sauce (see other recipe)

Béchamel sauce:
1 tablespoon of butter or margarine
1 tablespoon of flour
430ml milk
grated nutmeg to taste
1 tablespoon of grated cheddar cheese


Put the butternut squash in a pre-heated oven set to 180 for 5 minutes to soften so it is easier to peel and chop.

Slice the aubergine to a thickness of 0.5cm and place on an oven tray lined with baking paper. Brush with olive oil.

Remove butternut squash from the oven and put the aubergine in.

Peel and slice the butternut squash into discs that are also about 0.5cm thick and place on another oven tray lined with baking paper. Brush with olive oil and place in the oven with the aubergine.

Keep an eye on both. The aubergine is likely to be ready (soft and starting to brown) after about 10 to 15 minutes. The butternut squash might need an additional 10 minutes so that it is soft.

Whilst the vegetables are in the oven, prepare the tomato sauce (see nonna's tomato sauce recipe also in this book) and the béchamel.

For the béchamel sauce place the milk in a microwaveable jug and heat it on full for about 3 minutes.

Melt the butter in a pan. Add the flour and mix well. Then start slowly adding the hot milk and whisk it until all the milk is incorporated and it gets to boiling point. The béchamel should be a thick creamy sauce.

Season the béchamel with salt, pepper and grated nutmeg to taste and add the grated cheddar while hot so it melts.

To assemble place two tablespoons of nonna's tomato sauce at the bottom of the dish and spread. Then put a layer of the butternut squash slices. Follow this with a layer of tomato sauce. Then dot with béchamel sauce and swirl it into the tomato. Sprinkle this layer with parmesan cheese. Then add a layer of the aubergine slices, followed by nonna's tomato sauce with béchamel dots swirled in and sprinkle with parmesan. Repeat until all the ingredients have been used making sure you finish with a final layer of béchamel and sprinkled parmesan.

Place the Parmiganga in the oven for about 25 to 30 minutes at 180 or until the top layer has bubbled and is starting to brown.

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