Vegetable lasagne is one of my all time fav dishes. Super comfort food, I was looking for a way to make it healthier, not too long in the making and pack it full of veggies. I may have done it 🙂 Cooking around a baby, a toddler and a chatty, needing attention school girl means cooking needs to be simple and quick for school night meals, I managed to do this one in stages. Butternut squash was prepped at lunchtime and left. Tomato sauce was prepped after school. It was all assembled during the afterschool ballet class then popped in the oven. WIN.
Plates were literally licked clean (mental note to work on table manners in our house) and everyone had seconds. There were, of course, fights over the cheese topping. It was one of those meals for me that I just wanted to keep eating. However I listened to my stomach. Sigh. Sometimes intuitive eating is not that much fun 😉
A great meal for upping the veggie content of your meals for the week, a meat free feast.
- 1 medium butternut squash
- 1 medium onion
- 2 cloves garlic
- 1/2 aubergine, chopped
- handful of chopped chives
- 400g chopped tomatoes
- 1 tbsp tomato puree
- black pepper
- 2 large handfuls of greens or spinach
- 400g tinned beans
- 8 lasagne sheets
- 100g half fat creme fraiche
- 150g cottage cheese
- 50g cheddar cheese
- Peel, chop and boil/steam the squash until it is soft. Now blend in a food processor and set aside.
- Chop the onion and saute in a pan. Add the crushed garlic. Add the aubergine and cook for a few minutes.
- Stir in chopped tomatoes and herbs, tomato puree and black pepper.
- Now slice the greens/spinach and add those to the sauce.
- Add the beans and stir well.
- Simmer for 10 minutes. Set aside to cool.
- Mix creme fraiche with cottage cheese.
- Butternut squash
- Tomato sauce
- Lasagne sheets
- Butternut squash
- Tomato sauce
- Lasagne sheets
- Creme fraiche and cottage cheese topping
- Top with grated cheese.
- Cook at Gas Mark 5 for 40 minutes.
