Butternut Squash and Spinach Lasagne Recipe

Print

• 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

1. Preheat the oven to 160°C (fan)/350°F/gas 4.
2. Cut the butternut squash into quarters, remove the seeds and spread on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for about 1 hour until the flesh is tender.
3. For the white sauce, melt the plant-based butter in a large pan over medium heat. Add the mustard powder and flour, whisking to form a smooth paste. Gradually pour in the milk, whisking constantly until the sauce is smooth. Simmer gently for 10–15 minutes, stirring frequently, until thick and glossy. Stir in the nutritional yeast or vegan parmesan and season to taste.
4. Wilt the spinach by pouring boiling water over it in a colander. Squeeze out any excess liquid and set the spinach aside.
5. Heat a generous drizzle of olive oil in a large frying pan over medium heat. Add the minced garlic and chopped sage and sauté for about a minute until fragrant. Scoop the roasted butternut flesh from its skin into the pan, add the wilted spinach and mash together with a potato masher until the squash is mostly smooth. Mix well and season.
6. Assemble the lasagne: spread a third of the squash mixture and a third of the vegan feta in the base of a baking dish. Cover with lasagne sheets, then add another third of the squash mixture, another third of the feta and half the white sauce. Add a second layer of sheets, then the remaining squash and feta. Finish with a final layer of sheets and the remaining white sauce.
7. Season with a good crack of black pepper. Bake for 40–45 minutes until the top is golden and the edges are bubbling. Allow to rest for a few minutes before slicing. Serve with a green salad if desired.