I wanted to create a dish for vegetarians, especially a lasagne, using either soya, quorn or lentils. I then thought of using a sliced butternut squash instead of lasagne sheets. So here’s my attempt. It is a sweet tasting lasagne due to the butternut squash. Please note that your mixture should be drier than usual as there is no pasta to absorb the juices, in fact the squash creates extra juice during baking. Red wine is preferred if you are making sauce from scratch but due to my age I’ve had to substitute it with vegetable stock. Of course you could just use a shop bought Ragu sauce.
- 500g soya (could use quorn, lentils or minced beef)
- 2 butternut squash – sliced into 12 lasagne sheets
- 200g mushrooms – sliced
- 1 medium onion – diced
- 1/2 red pepper – diced
- 1/2 green pepper – diced
- 2 garlic cloves – crushed
- 2 tbsp tomato puree
- 400g can chopped Italian plum tomatoes – drained (do not use the juice if using butternut squash sheets)
- 175ml red wine (or veg stock)
- 2 tsp mixed herbs
- 1 jar lasagne white sauce
- 175g grated cheddar cheese
- Olive oil for frying
- Preheat oven to 180C
- In a frying pan on a medium heat with hot olive oil, cook the soya (or your preferred choice)
- Add in the onions, mushrooms and peppers.
- Add the garlics, tomato puree, chopped tomatoes. Stir to combine.
- Add the red wine or stock and the mixed herbs. Reduce heat for 5 minutes.
- Into a ovenproof dish, pour 1/3 of the mixture and level.
- Cover with butternut squash sheets (4 off) and spoon 1/3 of the white sauce over the top.
- Repeat layers twice more.
- Finally cover the top layer with the grated cheese.
- Cook for 30-35 minutes.
- Remove from heat and leave to stand for 10 minutes to allow the sauce to settle.
- Serve with side salad or garlic bread.