Butternut Squash and Sage Lasagne

Not too tricky
1:25 h
17 ingredients

Its OFFICIALLY butternut squash season so we've combined this tasty veg with everyones favourite comfort food; lasagne, and created this INSANE butternut squash and sage lasagne! A great alternative to the classic, this autumnal twist on the classic is packed full of layers of roasted butternut squash and lentils and a creamy sage infused béchamel. Check out the recipe below!

Serves: 6

Ingredients

For the Squash Marinara

1 medium butternut squash
6 cloves of garlic
300ml unsweetened plant-based milk
Salt & pepper
olive oil

For the Filling

1 large onion
1 medium butternut squash
2 x 400g can tinned lentils
250g sundried tomatoes
20g sage leaves
300g lasagne sheets
vegetable oil

For the Béchamel

50g plant-based butter
50g plain flour
500ml soy milk
2 bay leaves
1 tsp ground nutmeg
Salt & pepper

For the Crispy Sage

6 sage leaves
vegetable oil
flaky sea salt

Before you start

Step 1

For the squash marinara

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
Remove from the oven and once cool enough to handle, squeeze the garlic from the cloves
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.
Taste and adjust seasoning to your preference

Ingredients

1 medium butternut squash
6 cloves of garlic
300ml unsweetened plant-based milk
Salt & pepper
olive oil

Step 2

For the filling and butternut squash layer

While the squash is baking, make the filling
Peel and finely dice the onion
Drain and rinse the lentils
Roughly chop the sundried tomatoes and sage
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
In a large bowl, add the lentils, sun dried tomatoes, sage, cooked onions, and squash marinara and stir to combine all the ingredients
Whilst the onions are cooking, prep the butternut squash. First, peel and deseed it, then thinly slice the squash so that it mimics lasagne sheets

Ingredients

1 large onion
1 medium butternut squash
2 x 400g can tinned lentils
250g sundried tomatoes
20g sage leaves
vegetable oil
flaky sea salt

Step 3

For the bechamel

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.
Season to taste with salt and pepper

Ingredients

50g plant-based butter
50g plain flour
500ml soy milk
2 bay leaves
1 tsp ground nutmeg
Salt & pepper

Step 4

Assemble and bake

Reduce the oven temperature to 180*C fan
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
Transfer to the oven and bake for 35 minutes, until the lasagne sheets are soft and the butternut squash is cooked

Ingredients

300g lasagne sheets

Step 5

Whilst the lasagne is cooking

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
Top the lasagne with crispy sage leaves and serve!

Ingredients

6 sage leaves
vegetable oil