BREAKDOWN:

Serves 5
522 calories
29g carbohydrates
19g protein
27g fats

INGREDIENTS:

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4 tbsp. of olive oil

2 cloves of garlic

1 large red onion, diced

1 large butternut squash

800g / 2 cans of chopped plum tomatoes

2 tsp. of oregano

1 tbsp. of sugar

1 tsp. of cayenne pepper 

1 generous pinch of salt

350g of vegan mince

1 red pepper

2 celery stalks, sliced

60g spinach leaves

480g of vegan béchamel

90g of coconut mozzarella  

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METHOD:

1. In a saucepan of medium heat, add 2 tbsp. of the olive oil with the garlic and diced red onion. Cover with a lid and allow to sweat for 5-8 minutes. 

2. Prepare the butternut squash by skinning and slicing as thinly as possible to resemble lasagne sheets of about 2-3mm thickness. 

3. In a separate bowl, add the canned plum tomatoes and using a hand or blending utensil, break the tomatoes down to a pulp. Introduce the oregano, sugar, cayenne pepper and salt and combine. 

5. Add to a saucepan on medium heat and bring to a boil before reducing to a low heat to simmer with a lid on for 75-90 minutes, ensuring your stir the contents occasionally. 

6. Once the sauce has simmered down for the allotted time, prepare the bolognaise by adding the mince to a separate pan on medium heat with the remaining 2 tbsp. of olive oil.

7. Cook the mince for 8 minutes ensuring you stir it throughout before adding in the pepper, celery and spinach leaves.

8. Reduce to a low heat once more before adding in the homemade tomato sauce and combining. 

9. Now you're ready to assemble! Place a thin layer of your saucy mince at the bottom of an oven friendly dish before adding a layer of butternut squash sheets and a further layer of creamy béchamel sauce (add an optional sprinkle of the vegan coconut mozzarella to your béchamel layers to make for an extra cheesy dish).

10. Repeat this layering process before adding the vegan coconut mozzarella on top of your final béchamel layer to create that crispy, cheesy lasagne top!  

11. Place your completed, layered dish in the oven for 35-40 minutes at 190 degrees / gas mark 5. 

12. Serve your dish with a bed of mixed leaf and rocket salad and an optional sprinkle of freshly chopped parsley. 

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