In our efforts to eat a little less meat each week, this butternut squash lasagne has been one a big success story. I’m not sure where the original idea came from but I’ve adapted it over the last few years to suit us and the result is a veggie lasagna that’s easily as good as it’s more traditional meat lasagna recipe.
Course: Dinner, Vegetarian
Cuisine: Clean Eating
Keyword: butternut squash lasagna
Author: Stephanie
Ingredients
1Large Butternut Squash Peeled and sliced into thin sheets
3Cups Tomato Puree
1Jar Red Pesto
1½CupsShredded CheeseCheddar, Emmental or Gruyère
1Batch Creamed Spinach See post for recipe
1tbspOlive Oil For greasing the oven dish
Instructions
Heat the oven to 190°
Grease a Lasagna pan and set to one side ready to assemble the recipe
Make up a batch of creamed spinach (see the post for the recipe) and set to one side
Combine the tomato puree and red pesto
In the greased lasagna pan, add a very thing layer of cheese. This helps create a base for the lasagna as it cooks
In equal layers, add: creamed spinach, butternut squash, pesto tomato mix, cheese. Repeat until you end up with a cheese top
Cover the lasagna with tin foil and cook in the oven for 40 minutes until the butternut squash is fully cooked through. To check this, take it out of the oven and insert a sharp knife. If there is no resistance to the knife from the squash, the squash is cooked. If the squash is not cooked yet, put it back in the oven for 10 minutes and check again
When the squash is fully cooked, uncover the lasagna and let the cheese topping crisp up for 10 minutes