Butternut Squash & Courgettes Lasagne

By Martina - Tuesday, December 20, 2016

Quick post because it's late and I have 178943 things to do tonight.

One day I was grocery shopping at Sainsbury's and I saw some butternut squash lasagne sheets. I didn't buy them straightaway but saved them in my mind-list (is that a thing?). I told my boyfriend about them and he sounded interested - he just found out he likes butternut squash so he was keen on trying some more recipes.

So, today I attempted to bake veggie lasagne for dinner, and I'm really happy with the result. They are quite easy to prepare and require just a few ingredients.

One pack butternut squash lasagne sheets
Two courgettes
500ml oat milk
50g whole-wheat flour
A teaspoon of coconut spread
A pinch of salt
A spoonful of olive oil

I started with the white sauce. I follow the same white sauce recipe when I bake pesto lasagne or any other kind of lasagne. I mixed oat milk and flour in a saucepan and put it on the hob, mixing it from time to time and keeping it on the hob until it started to get creamy. Then I removed the saucepan from the hob and added a pinch of salt, a teaspoon of coconut spread (and a bit of parmesan cheese, which is totally unnecessary and turns the dish into a non-vegan friendly thing, which is not cool - but I had this leftover cheese and didn't want to throw it away so I put it in there).

I moved on to the courgettes. Washed them in the sink, cut them in small cubes without removing the skin or the inner part, put the cubes into a frying pan with a spoonful of olive oil and let them cook for five to eight minutes, just to make them softer. I put the courgettes into the white sauce and mixed them.

Then I took an oven tin for two and started layering the courgette+cream, then the butternut squash, then the cream and so on until I finished my ingredients (I tend to start with the cream and end with it, so the squash sheets end up in the middle of the lasagne).

I put the tin in the pre-heated oven (200°C) and let them cook for about 35 minutes. I was planning to leave them for 45 minutes but the top layer was starting to burn, so I had to take them out earlier, but they turned out just fine. Everything was soft and well baked and really really good, I think I'm going to repeat this recipe again soon.

Let me know what your favourite butternut squash dishes are, I'm eager to learn new recipes!

Marti xx

  • Share:

You Might Also Like