Veggie Lasagne

Name: Veggie Lasagne
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2kg butternut squash; 3 cloves garlic, peeled and crushed; 4 dozen cherry tomatoes, halved; 4 red peppers, cut in pieces; Olive oil; 500g mushrooms, sliced; 8 lasagne sheets; 1/2 x 400ml tin coconut milk; Salt and pepper

7 steps

Prep:30minCook:20min

Updated at: Thu, 17 Aug 2023 08:49:28 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories337.4 kcal (17%)

Total Fat10.3 g (15%)

Carbs58.8 g (23%)

Sugars13.9 g (15%)

Protein11.1 g (22%)

Sodium155.8 mg (8%)

Fiber9.4 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2kgbutternut squash

3 clovesgarlic

peeled and crushed

4 x 12cherry tomatoes

500gmushrooms

0.5 x 400mltin coconut milk

salt

pepper

Instructions

Step 1

🍝 Peel the butternut and cut in small pieces, to steam for 20mn until soft and tender.

Knife

Peeler

Step 2

🍝 Sauté the garlic in a saucepan with the tomatoes, peppers a d some olive oil on low heat.

Sauce Pan

Step 3

🍝 Add the mushrooms to the pan and cook for about 10mn. Remove from the heat and set aside.

Step 4

🍝 While everything is cooking, precook the lasagna sheets by placing them in boiling water, with little olive oil to prevent them from sticking to one another, for about 10mn (check the package some don't need precooking)

Step 5

🍝 Once the squash is done, add it to a food processor with the coconut milk and some salt and pepper. Blend until smooth and creamy.

Food ProcessorMix

Step 6

🍝 Preheat the oven to 200°C/180°C fan/Gaz 6.

Step 7

🍝 Assemble the lasagne! Place a layer of mushrooms and tomatoes on the bottom of a baking dish, then add a layer of squash purée, a layer of pasta, a second layer of mushrooms, a second layer of pasta and finally a second layer of squash purée. Cover the top of the baking dish in foil and bake for about 20mn until golden brown.