Veggie Lasagne
This vegetarian lasagne is light, luscious and sure to tickle your taste buds. Instead of the traditional cheese layer, I’ve created a deliciously smooth and tasty creamy coconut milk, turmeric and butternut squash layer, which doesn’t only look devine – it tastes it too. It’s my favourite part of this recipe.
Topping the recipe with pumpkin seeds also adds a bit of crunch and I’ve also added a sprinkle of nutritional yeast, which is not essential but just adds a cheesy tasting element to the dish.
It freezes really well too, so I sometimes make batches to eat when I don’t have time to cook anything.
Serves 2.
Ingredients:
1 butternut squash
2 cloves of garlic, crushed
2 punnets cherry tomatoes
2 red peppers
2 1/2 cups/250g mushrooms
1/2 onion
1 1/2 cups/100g kale
1 tbsp. ground turmeric
8 spelt wholegrain lasagne sheets, pre cooked
1/2 x 400g tin coconut milk
2 tbsp. pumpkin seeds
2 tbsp. nutritional yeast (optional)
Basil leaves (optional)
Method:
1. Preheat the oven to 200C
2. Peel the butternut squash and slice into chunks, then steam for 20 mins.
3. In a sauce pan sauté on a low heat the tomatoes, garlic, peppers and onion. After 10 mins add the mushroom and kale to the pan and cook for a further 10 mins.
4. Add the squash to a food processor along with the coconut milk and turmeric then pulse until smooth and creamy.
5. Assemble the lasagne by placing a layer of mushrooms and tomatoes at the bottom of a baking dish, add a layer of the squash puree then a layer of pasta and repeat. Top with a final layer of squash puree, basil leaves pumpkin seeds and nutritional yeast.
6. Bake for 20 mins.
7. Make your mouth happy.
Krazy Kiwi x
Based on 2 Review(s)
