Butternut Squash Lasagne
This comforting vegan lasagne layers a rich mushroom and plant mince ragu with tender butternut squash sheets and a creamy dairy-free white sauce. Finished with a satisfying crunch of roasted hazelnuts and a hint of smoked paprika, it's a wholesome and flavourful main perfect for sharing with friends.
Instructions
- 1
Soften the red onion (1 large) in olive oil (1 tbsp) with a pinch of salt for 5 minutes in a large pan over medium heat.
- 2
Increase heat, add naturli plant based mince (400 g) and garlic cloves (3 clove), and cook for 5 minutes. Add chestnut mushrooms (250 g), passata (500 g), mixed herbs (0.5 tsp), sugar (1 tbsp), and vegan stock (100 ml), then simmer for 10 minutes.
- 3
In a separate pan, combine cornflour (40 g) and vegetable bouillon cube (0.5 block) with garlic granules (0.25 tsp), leaves (2 bay), and non dairy milk (500 ml). Whisk continuously while simmering for 2-3 minutes until thickened.
- 4
Preheat oven to 200°C. Wilt spinach (260 g) into the ragu. Spoon half the ragu into a baking dish, layer with half the butternut squash (400 g) sheets, then repeat. Pour the white sauce over the top and scatter with smoked paprika (1 pinch) and hazelnuts (40 g).
- 5
Bake for 45 minutes until golden brown. Let the lasagne rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Per portion