Like lasagna, but with squash, obviously! Epic recipe, but this was very nice!!!!
1 packet of butternut squash lasagna sheets
1 large courgette, diced
1 red and 1 green pepper, de-seeded and diced
1 aubergine, diced
1 pack of mushrooms, sliced
*200g of spinach to be added at the end of step 2, and stirred through
2 onions, peeled and diced
4 garlic cloves, peeled and chopped finely
2 tins chopped tomatoes
1 tbsp italian seasoning (or oregano and basil)
2 tbsp tomato puree
1 tbsp balsamic vinegar
1 pinch of sugar
salt and pepper to taste
Vegan cheese sauce:
1lt soya milk
3 tbsp cornflour
3 tbsp nutritional yeast
salt and pepper
1 tsp mustard
Ok (deep breath), add a tbsp of olive oil to a large pan and heat. Add all the vegetables (from the veg mix) other than the spinach. Fry until al dente (English: a little bit soft).
Add a tbsp of olive oil to an additional pan and heat. Add the diced onion at this point, and cook for 5 mins, add the garlic and cook for another minute. Add all the other ingredients for the tomato sauce, and also the spinach and simmer for 15mins. Add to the vegetable mix and stir.
Using a little of the soya milk, mix the cornflour into a liquid in a jug (stir to avoid lumps). Heat the milk in a separate pan, and when boiling add to the cornflour (carefully), stirring at the same time – the mixture should thicken (if it doesn’t, pour back into the pan and heat, stirring constantly until it thickens). Add the mustard and nutritional yeast, and salt and pepper to taste.
In a greased baking dish, place a couple of spoonfuls of the tomato vegetable mixture. Then cover with a layer of butternut squash. Cover with a layer of cheese sauce.
Repeat these steps, finishing with cheese sauce on the top. Bake in an 180 degree c oven for 30-40mins.