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Butternut Squash & Spinach Lasagne - Georgie Eats.

BUTTERNUT SQUASH & SPINACH LASAGNE

A lasagne full of veg and autumnal flavours. The whole family will love it!

Prep Time 35 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings 6 servings

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

  1. Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
  2. 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.
  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.