Easy butternut squash lasagne
Easy butternut squash lasagne
Today’s recipes in a simplified version of lasagne, it’s hassle-free as it eliminates the need for tedious layering or juggling multiple pots, as we’ll be using one pan, from start to finish!
Vegan, nut free, gluten free | Serves 3 | MAIN
*Make sure to use gluten free lasagne sheets
Ingredients:
- 4 tablespoons of olive oil
- 1 onion, chopped
- 350g butternut squash, cut in small cubes
- 2 cloves of garlic, thinly cut or crushed
- 160g plant-based mince (I used Linda McCartney Foods - Vegemince)
- Salt and pepper
- 1/2 teaspoon of each dried oregano, thyme, rosemary and garlic granules
- 1 teaspoon tomato paste
- 80ml tomato passata
- 1 veggie cube
- 80g frozen peas
- 3 lasagne sheets
Bechamel:
- 180g silken tofu
- 90ml soy milk (unsweetened)
- 2 tablespoons nutritional yeast
- Salt and pepper
- 1/3 of a teaspoon each dried oregano and garlic granules
Serve with:
- 20g shredded plant-based cheese
- Fresh parsley chopped
Steps:
1.In a wide pan, that is oven proof save, add 3 tablespoons of olive oil and the chopped onion with a pinch of salt. Sauté for 3-4 minutes on a medium heat.
2.Add the butternut squash, garlic and some salt and sauté for 5-6 minutes, stirring occasionally.
3.Continue with the mince, the remaining olive oil and spices and sauté for 2-3 minutes more.
4.Add a splash of water if your mixture gets too dry.
5.Then add the tomato paste, stir and cook for a minute,
6.Add 200ml of boiling water, the veggie cube, tomato passata and peas. Stir around and let it cook for 3-4 minutes.
7.In the meantime, prepare the "bechamel" by adding all the ingredients in a food processor or blender and blend until everything is well combined.
8.Back to the pan, add 200-250ml of warm water and break the lasagne sheets into pieces and add them in the sauce, stir carefully to incorporate them.
9.Cook for 3-4 minutes, before you add some of the bechamel sauce in the mixture. Mix well.
10.Then spread the remaining bechamel sauce of top, making sure that the lasagne pieces are covered.
11.Spread the cheese on top, cover with foil and bake in a preheated oven at 180°C for 20minutes, then uncover and cook for 5-10minutes more.
12.Once is cooked sprinkle the parsley on top and serve with some salad.
Enjoy!
Notes:
Feel free to use any type of squash you have available in your area.
You can also use rehydrated textured soy mince, just make sure to rehydrate it before using it.
It stores well in the fridge for 3-4 days.
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