Nutters Butternut Squash Vegan Lasagne
Yummy Squash Vegan Lasagne
Ingredients - serves 4-6 portions.
- 1 jar of Original Nutters Béchamel Sauce
- Butternut squash lasagne sheets or 1 butternut squash
- 1 vegetable stock
- 1 Onion
- 1 Carrot
- 1 Sweet potato
- 2 Cloves of garlic
- 1 Red chilli
- 1 tin of chopped tomatoes
- 1 tin of butter beans
- 1 punnet of mushrooms
- 1 cup of red lentils
- Cayenne pepper
- Fresh Rosemary
- Olive Oil
- Salt to taste.
Preheat oven to 170C/gas mark 3.
Heat a sauce pan with a large teaspoon of olive oil. Chop the chilli, onion, garlic, carrot, mushrooms and sweet potato in small chunks and throw into the pan. Add the rosemary, cayenne and salt and stir well and let it cook for 2 minutes. Add the chopped tomatoes, butter beans, lentils, stock & hot water, then boil on a low heat for approx 45 mins.
For the lasagne sheets we recommend you use butternut squash lasagne sheets bought from a supermarket or cut a large butternut squash into thin slices, or if you prefer use vegan lasagne pasta sheets.
Bring all the ingredient together into a lasagne oven proof tray separating in between layers of butternut squash sheets and delicious Original Nutters Béchamel Sauce.
Pop into the oven and cook until the butternut squash is soft and golden on the top.