Butternut Squash and Borlotti Bean Lasagne
Delicious, comforting and hearty - our butternut squash and borlotti bean lasagne is comfort food at its finest. Packed full of winter goodness from the butternut squash and nutmeg, its super seasonal and a great weekend family dinner. We've also added in borlotti beans for extra protein and a nutty taste - full recipe below!
Serves
Ingredients
For the Butternut Bechamel
<item-todo-done>1 butternut squash<item-todo-done><item-todo-done>500g cherry tomatoes<item-todo-done><item-todo-done>2 tbsp miso paste<item-todo-done><item-todo-done>½ tsp nutmeg<item-todo-done><item-todo-done>200ml plant-based milk<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Sauce
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>2 sprigs of rosemary<item-todo-done><item-todo-done>5 sprigs of thyme<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>400g chopped tomatoes<item-todo-done><item-todo-done>1 400g can of borlotti beans<item-todo-done><item-todo-done>2 tsp sugar<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Lasagne
<item-todo-done>250g lasagne sheets<item-todo-done>
Before you start
Preheat the oven to 220°C | baking dish | Food processor or blender | Lined baking tray | Frying pan
Prepare and Roast the Butternut Squash
- Carefully peel, de-seed, and cut the butternut squash into 1 inch chunks
- Halve the tomatoes
- Place the squash and ⅔ of the tomatoes in the lasagne dish then drizzle with the olive oil, and season with salt and pepper
- Roast in the oven for 30-35 minutes until tender and a little caramelised
- Allow to cool a little then transfer the contents of the lasagne dish to the blender along with the miso, milk and nutmeg blend until smooth
- Taste and season to perfection with salt, pepper and a pinch of sugar
Prepare the Tomato Sauce
- While the squash is roasting, finely chop the banana shallots, strip the leaves from the rosemary sprigs and chop them finely, strip the leaves from the thyme sprigs, peel mince the garlic cloves, drain and rinse the borlotti beans
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat
- Add the chopped shallots and sauté for 4-5 minutes until softened and translucent
- Add the chopped rosemary, soy, thyme and garlic to the pan, cooking for a further 2 minutes
- Add the borlotti beans, tinned tomatoes and sugar and stir to combine and bring the sauce to a simmer for 5-10 minutes stirring occasionally, until it thickens slightly
- Taste and season to perfection with salt and pepper
Assemble and Bake Lasagne
- Increase the oven to 220ºC
- Pick the basil leaves
- In a lasagne dish add ⅓ of the tomato sauce, then ⅓ of the lasagne sheets, then ⅓ of the bechamel. Repeat this process in the same order twice more, finishing with the bechamel
- Top with the sliced cherry tomatoes and bake for 30-35 minutes until it’s golden and bubbling
Serve up
- Allow to cool slightly before garnishing with plenty of the basil leaves on top