Ingredients
For the filling
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Olive oil 100 ml
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Butternut Squash, peeled and diced 1 kg
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Onions 300 g
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Aubergine 500 g
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Spinach 250 g
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Dried oregano 1 g
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Water 500 ml
To build:
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Vegan Cheese 150 g
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KNORR Essentials Vegetable Bouillon Powder 1x 3 KG 10 g
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Soya Milk (unsweetened) 1 l
Preparation
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For the filling
- Pre-heat the oven 170c.
- In a large oven tray mix the butternut squash with the half the olive oil and roast for around 30 minutes or until the squash is golden and soft. Set aside
- Peel and dice the onion then sweat in the remaining olive oil for 5 minutes.
- Dice the aubergine roughly the same size as the butternut then add to the onions and cook for 5 minutes.
- Stir in the KNORR Garlic puree then add the water andKNORR Tomato & Basil Concentrate Sauce then simmer for 10 minutes.
- Remove from the heat and add then spinach and roasted butternut squash.
- Gently fold together and allow the spinach to wilt.
- Allow to cool slightly
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To build:
- Bring thesoya milk, mustard, KNORR Vegetable Bouillon Powderto the boil then whisk in the KNORR White Roux to thicken then remove from the heat.
- Spoon some of the white sauce in to the bottom of the serving dish then spread a quarter of the filling over the top.
- Add a layer of the KNORR Lasagne sheets, then another spoon of white sauce.
- Repeat this process until you have three layers of pasta and finishing with the last quarter of filling.
- Top with a final layer of white sauce and spread evenly add sprinkle over the grated vegan cheese.
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To serve:
- Cover with foil then bake for 45 minutes removing the foil half way through until golden.
- Remove from oven and allow to cool slightly before cutting in to portions.
