Aubergine and Butternut Squash Lasagne

Name: Aubergine and Butternut Squash Lasagne
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 12 x Barilla Collezione (no egg) Lasagne sheets; 600g aubergines, cut into 1m thick rounds; 450g butternut squash, cut into 1cm thick slices; 80ml Olive Oil; - Sea salt and freshly ground black pepper; 2 x 400g tins chopped tomatoes; 4 garlic cloves, finely chopped; 2 tsp fresh oregano, leaves picked and chopped, or 1 tsp dried oregano; 1 tsp dried marjoram; 60g dairy free butter/spread; 50g plain flour; 500ml dairy free milk; 30g Nutritional yeast; - Ground nutmeg, to taste; 20g Pine Nuts; 20g flaked almonds

45 minutes

Discover Barilla's premium Vegan Aubergine and Butternut Squash Lasagne recipe. A flavourful vegan twist for your culinary repertoire!

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Ingredients

4 servings

12 xBarilla Collezione (no egg) Lasagne sheets

600gaubergines, cut into 1m thick rounds

450gbutternut squash, cut into 1cm thick slices

80mlOlive Oil

-Sea salt and freshly ground black pepper

2 x 400gtins chopped tomatoes

4garlic cloves, finely chopped

2tsp fresh oregano, leaves picked and chopped, or 1 tsp dried oregano

1tsp dried marjoram

60gdairy free butter/spread

50gplain flour

500mldairy free milk

30gNutritional yeast

-Ground nutmeg, to taste

20gPine Nuts

20gflaked almonds

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat the oven to 200C, fan 180C, gas mark 6.

Step 2

Lay the slices of aubergine and squash onto baking trays. Drizzle with olive oil, salt and black pepper and roast for 15 minutes until golden and just tender.

Step 3

Meanwhile, tip the tomatoes into a saucepan with the remaining olive oil, garlic, oregano, marjoram, salt and black pepper. Bring to a simmer then cook for 5-10 minutes until just thickened and glossy.

Step 4

Tip the dairy free spread, flour and milk into a saucepan and, stirring constantly, heat until bubbling and thickened enough to coat the back of a spoon. Stir in 20g nutritional yeast and season with salt, black pepper and nutmeg.

Step 5

Make the vegan "cheese" alternative. Tip the rest of the yeast into a blender with the pine nuts and flaked almonds. Blitz to a fine powder.

Step 6

Spoon ½ of the white sauce into the bottom of a lightly oiled medium ovenproof dish. Top with 3 Lasagne sheets then add ½ of the aubergine slices and 1/3 of the tomato sauce over the top. Layer 3 more sheets of Lasagne over, followed by the squash and ½ the remaining tomato sauce. Add another layer of Lasagne, aubergine and tomato sauce. Finish with the last layer of Lasagne and white sauce. Top with the “cheese”.

Step 7

Place in the oven to bake for 20 minutes until golden brown and bubbling. Let it rest for 5 minutes before serving topped with the rest of the vegan “cheese” alternative.

Passive cooking

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Aubergine and Butternut Squash Lasagne