Making lasagna is not usually something I do without quite a bit of forethought. But this one came together on the fly, used up leftovers, and was terrific. The basic idea was like that of this butternut lasagna (though unfortunately my rosemary plant has since died, so no wonderful rosemary bechamel this time).The layers were caramelized fennel, butternut, and leftover lentil loaf. (In the interest of time, I steamed and then sauteed the butternut rather than roasting. It worked out fine.) Caramelized fennel and butternut is a very nice combination.
I just noticed that this photo and the previous post's one have the same colour palette. Note to self: make some more red food, will you? This brown+cream+orange+green thing is getting old.
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