Butternut Squash Lasagne BOSH!.png

Butternut Squash Lasagne

  • Not too tricky
  • m
  • 24 ingredients

Chock full of nutritious veggies, and a brilliant family or freezer-friendly meal when you need to feed a crowd. We’ve switched up the traditional meaty ragu for a lighter caponata-based sauce, a delicious sweet and sour tomato and aubergine based stew from Sicily. The real star of the show though is the velvety sweet butternut béchamel - a comforting classic with a really lovely twist.

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Serves: 8

Ingredients

For the caponata

  • 3 tbsp olive oil
  • 2 tbsp chopped mixed Italian herbs of choice
  • 2 tbsp sultanas
  • 90g pitted olives
  • 2 x 400g cans x 400g can(s) of chopped tomatoes
  • 250ml vegetable stock
  • 2 garlic cloves
  • 3 tbsp tomato purée
  • 2 tbsp capers
  • 1 butternut squash
  • 1 tbsp balsamic vinegar
  • 2 aubergines
  • 1 tbsp red wine vinegar
  • 1 tsp chilli flakes

For the spinach pine nut layer

  • 75g toasted pine nuts
  • 2 handfuls of fresh parsley
  • pinch of salt
  • 1 box of dried lasagne sheets
  • 75g plant-based butter
  • 2 red onions
  • 100g spinach

For the butternut béchamel sauce

  • 375ml plant-based milk
  • 125ml plant-based cream
  • 2 ½ tbsp Nooch

To serve

  • side salad

Before you start

Large casserole pot/wide pan with a lid | Lasagne/large roasting dish | Boiled kettle | Small frying pan | Heatproof bowl | 2x medium - large sized saucepans | Stick blender | Foil | Colander or sieve

Step 1

Prepare the veg

  • Finely chop the red onions
  • Mince the garlic
  • Chop the aubergines into bite-size chunks (around 4cm)
  • Rough chop your fresh mixed herbs, if using
  • Prepare your vegetable stock

Ingredients

  • 2 tbsp chopped mixed Italian herbs of choice
  • 250ml vegetable stock
  • 2 garlic cloves
  • 75g plain flour
  • 2 aubergines

Step 2

Make the caponata

  • Warm the olive oil in the wide pan over medium heat
  • Fry the onions until translucent and softening, around 3 minutes
  • Add the minced garlic and stir until fragrant, around 1 minute
  • Add the vinegars, herbs, chilli flakes, capers, sultanas and olives, and stir everything together to mix
  • Add the tomato puree and vegetable stock, and stir well to combine so that everything in the pan is reddened
  • Add the chopped tomatoes, aubergines and mix again to combine
  • Put the lid on the pan and simmer the caponata for 30 minutes, stirring occasionally
  • After simmering, adjust your seasoning to taste 

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp sultanas
  • 90g pitted olives
  • 2 x 400g cans x 400g can(s) of chopped tomatoes
  • pinch of salt
  • 3 tbsp tomato purée
  • 2 tbsp capers
  • 1 tbsp balsamic vinegar
  • 2 red onions
  • 1 tbsp red wine vinegar
  • 1 tsp chilli flakes

Step 3

Prepare the butternut squash for the béchamel

  • Boil a kettle
  • Peel and chop the butternut squash into bite-size chunks
  • Cook the squash pieces in a pan of boiling water until soft
  • Once cooked, drain the squash save for a small amount of residual water at the bottom
  • Blitz the squash with a stick blender until smooth 

While the squash cooks, make the rest of your béchamel

  • Heat your plant-based milk and cream in a medium-sized saucepan over medium heat, until the liquid starts to steam and bubble at the edges, then leave to cool slightly
  • In another larger saucepan, melt the plant-based butter over medium heat, then add the flour and beat well with a wooden spoon or spatula to form a paste
  • Lower the heat, then slowly add the milk/cream mixture in batches, beating constantly with a wooden spoon or whisk until you get a smooth paste with no floury lumps
  • Add the squash puree to the paste, again slowly in batches while beating well, until you get a smooth, creamy sauce
  • Gently boil for 2 minutes
  • Add the Nooch to the béchamel and stir to combine, then season to taste 

Ingredients

  • 375ml plant-based milk
  • 125ml plant-based cream
  • 2 ½ tbsp Nooch
  • 75g plant-based butter
  • 1 butternut squash

Step 4

Preheat the oven, and prepare the spinach pine nut layer

  • Preheat your oven to 180˚C (fan setting)
  • Toast the pine nuts in a dry frying pan until lightly golden and fragrant
  • Rough chop the parsley 

Assemble the lasagne

  • Ladle half the caponata into a lasagne dish, and flatten it out into a thick, even layer across the whole dish
  • Add a layer of spinach and half the pine nuts
  • Add a double layer of lasagne sheets (for extra bite!)
  • Squash everything down and add another layer of caponata
  • Add another double layer of lasagne sheets
  • Pour the béchamel on top of the lasagne and smooth it out with a spoon
  • Sprinkle over the chopped parsley and remaining pine nuts

Ingredients

  • 75g toasted pine nuts
  • 2 handfuls of fresh parsley
  • 1 box of dried lasagne sheets
  • 100g spinach

Step 5

Cook the lasagne and serve

  • Cover the tray with foil and bake for 30 minutes
  • Remove foil and bake for a further 10 minutes, until everything is golden, bubbling and crisp on top
  • Portion and serve while hot, with some salad leaves on the side

Ingredients

  • side salad
Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco