Lasagna is a classic dish that always hits the spot. If you want a meat-free alternative that is super healthy and delicious, try this vegan lasagna recipe that has butternut squash at its heart!
Ingredients
- 1 large butternut squash
- 1 tin of green lentils
- 1 white onion
- 4 cloves of garlic
- 1 heaped tablespoon of tomato puree
- 1 heaped tablespoon of plain flour
- 2 tablespoons of olive oil
- 12 ounces of lasagna sheets
- 1 handful of fresh sage
- 3 ounces of nutritional yeast
- 2 cups of oat milk
Instructions
- Peel your butternut squash and cut it up into small chunks. Put into a deep baking dish and add half of your olive oil and a pinch of salt.
- Roast for about 30 minutes.
- Add your garlic about 10 minutes before you remove your butternut squash from the oven. Chop up your onions into small chunks and fry in a saucepan with the other half of your olive oil. Once they have turned translucent, add your roasted squash and garlic.
- Stir in your lentils and add your tomato puree and cook for about 15 minutes, adding water if it begins to dry up. You can blend if you want a smoother flavor, but leave unblended if you want more texture and if your squash is small enough.
- Meanwhile, you can make your bechamel sauce. Heat some oil in a separate pan and add your flour. Cook for a couple of minutes, before adding your oat milk and stirring well. Cook on a low heat and keep stirring, before adding your nutritional yeast. Taste for flavor and add more salt or nutritional yeast if you want more of a cheesy flavor.
- Once your butternut squash sauce and bechamel sauce are cooked, remove them from the heat. In a deep baking dish, add a layer of your squash sauce and spread out to cover the dish. Do the same with your bechamel, before adding a layer of lasagna pasta sheets. Repeat this at least once, until you have run out of squash and bechamel sauces.
- Once you have constructed your lasagna, cook in the oven for about 30 minutes, and enjoy!
