This fresh vegetable lasagne recipe is so easy to make and deliciously filling thanks to the seasonal butternut squash, veggie mince and parmesan crust topping
Prep time: 40 mins
Cooking time: 1 hr
Total time: 1 hr 40 mins
Skill level: Bit of effort
- 500g (1lb) butternut squash, chopped
- 2 tbsp olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 300g (10oz) Quorn mince
- 400g can chopped tomatoes
- 2 tbsp tomato and chilli chutney
- Salt and freshly ground black pepper
- 250g (8oz) frozen spinach
- 2 tbsp cornflour
- ½ litre (16fl oz) semi-skimmed milk
- 30g (1oz) butter
- 6 sheets lasagne
- 2 tbsp grated Parmesan cheese
- Few sprigs of marjoram, optional
- 1.5 litre (2½ pint) baking dish
- Set the oven to Gas Mark 6 or 200°C. Put the butternut squash into a roasting tin and pour over 1 tablespoon oil. Roast for 25 mins until tender.
- Meanwhile, heat the rest of the oil in a large frying pan, add the onion and cook for a few mins, to soften. Stir in the garlic and Quorn mince, and cook for 2 mins.
- Add the tomatoes and chilli chutney. Simmer for 5 mins, and season with salt and pepper.
- Defrost the spinach according to packet instructions, strain to squeeze out excess liquid.
- Put the cornflour into a measuring jug, gradually add some of the milk, to form a smooth paste, then pour in the remaining milk. Season and add the butter. Heat in a microwave on High for 2 mins, whisk and repeat until the sauce is thickened and smooth. Alternatively, make the sauce in a pan.
- Layer up the mince, squash, spinach, sheets of lasagne and sauce in the baking dish, finishing with a layer of lasagne and sauce. Sprinkle the Parmesan over the top and bake for 35 mins until the topping is golden. Garnish with a few sprigs of marjoram, if you like.You can freeze before baking for up to 1 month. Once frozen, wrap the dish in a freezer bag. Cook from frozen for 50 mins.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.