BUTTERNUT SQUASH & SPINACH LASAGNE
A lasagne full of veg and autumnal flavours. The whole family will love it!
Ingredients
- 2 butternut squash
- olive oil
- 400 g baby spinach
- 3 garlic cloves minced
- 5 sage leaves finely chopped
- 150 g vegan feta
- 10-12 lasagne sheets
- sea salt & freshly ground black pepper
WHITE SAUCE
- 75 g plant-based butter
- 1 tsp English mustard powder
- 60 g plain flour
- 600 ml unsweetened oat or soya milk
- 3 tbsp nutritional yeast or grated vegan parmesan
Instructions
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Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
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Chop the butternut squash into quarters, remove the seeds and place on a baking tray. Drizzle with olive oil and season well with salt and black pepper, then roast for 1 hour, or until the flesh is lovely and soft.
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To make the white sauce, melt the plant-based butter in a large pan over a medium heat. Once melted, add the English mustard powder and flour and whisk vigorously to form a paste. Gradually add the milk a little at a time, whisking continuously, until smooth. Bring the sauce to a gentle simmer and cook, stirring frequently, for 10-15 minutes until thickened and glossy. Stir in the nutritional yeast/parmesan and season to taste with salt and black pepper.
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Wilt the spinach in a colander by pouring a kettle of boiling water over the top. Make sure to shake off any extra liquid, then set to one side.
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Heat a good drizzle of olive oil in a large frying pan over a medium heat. Once hot, add the garlic and sage and fry for a minute or so, just to soften. Scoop the butternut squash flesh from it’s skin and add it into the pan, along with the wilted spinach. Use a potato masher to mash both the butternut squash and spinach together until the squash is almost smooth. Give everything a good mix, then season to taste.
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Place a third of the butternut squash filling and a third of the feta into a baking dish. Top with a layer of lasagne sheets, then a third more butternut squash filling, a third more of the feta and half the white sauce. Add another layer of lasagne sheets, then the remaining butternut squash filling and feta. Cover with a final layer of lasagne sheets and the remaining white sauce.
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Finish the lasagne with a good crack of black pepper, then bake for 40-45 minutes, until golden brown on top and bubbling around the edges. Serve with a green salad, if you like.
Looking for more vegan lasagne recipes? Try my Pesto Lasagne.
BUTTERNUT SQUASH & SPINACH LASAGNE sounds wonderful. Do you use no-boil lasagne??
Hi there, yes – just dried lasagne sheets 🙂