Butternut Squash and Sage Lasagne | BOSH!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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Step 2

For the squash, peel and cut in half lengthwise. Scoop the seeds out of each half, and cut into even sized chunks and transfer to a baking tray, along with the garlic cloves. Rub 2 tbsp olive oil into the squash and season with a generous pinch of salt. Bake in the oven for 30 minutes, until it is soft and tender

Step 3

Remove from the oven and once cool enough to handle, squeeze the garlic from the cloves

Step 4

Place the cooked squash and garlic in a blender with the soy milk and blend until smooth. You may need to add more soy milk so you have a creamy texture and pourable consistency.

Step 5

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Step 6

While the squash is baking, make the filling

Step 7

Peel and finely dice the onion

Step 8

Drain and rinse the lentils

Step 9

Roughly chop the sundried tomatoes and sage

Step 10

Heat 2 tbsp veg oil in a large frying over medium heat. Add the onion and a big pinch of salt, saute until soft and translucent, about 5 minutes

Step 11

In a large bowl, add the lentils, sun dried tomatoes, sage, cooked onions, and squash marinara and stir to combine all the

Step 12

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Step 13

In a saucepan over low heat, melt the butter. Once melted, add the flour and cook for a minute or two. In a continuous stream, pour in the milk, constantly whisking. Cook until thickened slightly. Stir through the bay leaves, then grate in the nutmeg.

Step 14

Season to taste with salt and pepper

Step 15

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Step 16

Assemble and bake

Step 17

Reduce the oven temperature to 180C fan

Step 18

In a lasagne dish, add ⅓ lentil mix, top with the lasagna sheets, then a layer of the squash slices and spread with a layer of the bechamel Repeat with two more layers of sauce, lasagne sheets and filling. Finish with a layer of lasagne sheets and the bechamel sauce. Cover the lasagne dish with tin foil

Step 19

Transfer to the oven and bake for 35 minutes, until the lasagne sheets are soft and the butternut squash is cooked

Step 20

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Step 21

For the crispy sage, coat a small pan with a 1cm layer of vegetable oil. Heat until the oil is shimmering then carefully lower in the sage leaves. Fry for about 30 seconds until crisp, remove with a slotted spoon and transfer to a plate lined with kitchen paper. Sprinkle immediately with flakey sea salt

Step 22

Top the lasagne with crispy sage leaves and serve!