I am in the minority of people that do not love lasagne. I find the lasagne sheets get crisp around the edges and I hate it. But I have a vegan lasagne recipe that will delight vegans and meat-eaters as well as lasagne fans and foes.
Vegan Butternut Squash Lasagne
Ingredients:
1/2 tin of coconut milk
500g of butternut squash
2 cloves of garlic, minced
1 red onion, diced
1 red chile
2 vegetable stock cubes (I use Kallo)
1 jar of passata sauce
1 cup of green lentils, dried
a small handful of basil
vegan lasagne sheets
1 large courgette
chile flakes
black pepper
salt
pumpkin seeds
Directions:
Preheat your oven to 180 C. Add your butternut squash, red onion, coconut milk, red chili and stock cubes. Roast for 25-30 minutes or until the butternut squash is very soft but not dry or brown. Once it’s down, set it aside to cool.
Whilst your butternut squash is cooling, cook 1 cup of lentils in 3 cups of water for 20 minutes. Once the time is up your lentils should be soft with no water remaining. Add your passata, basil, and salt and pepper to taste. Heat gently for 10 minutes.
Blitz your butternut squash until its thick and creamy – this is your vegan bechamel sauce.
Make sure your oven is still at 180C. Cut your courgette into thin strips. In your lasagne dish, put down a thin layer of bechamel, then top it with your lasagne sheets. Top that with your lentils and then your thinly sliced courgette. Repeat until you have used up all your lentils. Make sure you reserve some bechamel sauce as that will be your final layer.
On top of the final layer of bechamel, sprinkle some pumpkin seeds, hearty amounts of black pepper and a few chile flakes if desire.
Bake for 25 minutes.
Do you enjoy vegan lasagne?
If you enjoyed this post, you might also like:
Lemon, Leek and Cannellini bean pasta (vegan)
Mushroom and Pesto Tossed Lasagne (vegan)
Butternut Squash Thai Green Curry
Vegan Caramelised Onion and Tomato Tarte Tatin
Vegetarian Arancini
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