Deconstructed Lasagne - Using the bits and pieces by any other name

Well, the trusty camera is on the blink and somehow the mobile phone camera just cannot do food photography justice...so no pics but some ideas anyway. Too lazy to go and stock up at the shop and needing to get rid of all the half punnets and packets led to this. Nowadays all the best restaurants feature deconstructed something or other, so why shouldn't we give it a go? Use what you have and play with it. Make sure each layer is well flavoured, but the flavours must work together. Also, don't put too much filling in each layer, spread the veg quite sparingly. The lasagne is quite rich and filling.
I am currently mad about this particular way of making tomato sauce, but feel free to do the less buttery version! I also was fortunate enough to have left over home made pasta sheets....what can I say...BUY A PASTA ROLLER!
PS: Make sure your plates are oven proof...I used a fancy one for the photograph and it cracked....and I still had no photo anyway!

                                                       Deconstructed Lasagne
Serves 2

125g butter
1small punnet baby tomatoes, halved
4 lasagne sheets, cooked
1/2 small butternut, cubed
4 sage leaves
3 cloves garlic
1 small onion, chopped
1/2 bunch spinach
1/2 punnet mushrooms
olive oil
125ml cream
1t mustard
salt and pepper

Melt the butter in a small saucepan and cook till brown and smelling delicious. Add the tomatoes, cover and simmer for 5 minutes. Season sparingly and blend. Tomato sauce done!
Cube butternut, toss in a little olive oil, add torn sage leaves, add whole garlic cloves - unpeeled, and season. Roast 15 - 20 min till soft, squeeze garlic mash out and stir through.
Fry onion, add torn spinach and stir fry till soft and no liquid is evident, season.
Fry mushrooms over high heat with a dash of olive oil till well browned, add cream, mustard and seasoning to taste, simmer a few moments till cream thickens.

To plate: A dollop of tomato sauce, half a sheet of pasta, layer spinach; pasta and a layer of butternut; pasta and a layer of mushrooms; pasta and a layer of tomato sauce. You could top this with a slice of goats cheese or a sprinkle of Parmesan cheese. Pop the plate into the oven and bake for 5 minutes at 160C. Voila...you are a master chef my friend!!