Aubergine and Butternut Squash Lasagne
Aubergine and Butternut Squash Lasagne
45 minutes total
Discover Barilla's premium Vegan Aubergine and Butternut Squash Lasagne recipe. A flavourful vegan twist for your culinary repertoire!
Open Recipes
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Ingredients
Serves 4
| 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 |
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 200C, fan 180C, 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
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.