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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

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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.

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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!

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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.

Did you try this recipe?

Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood

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