Spinach, Squash & Aubergine Lasagne
Vegan
Plant Based
Main courses
Ingredients
Spinach, Squash & Aubergine Lasagne
−
+
£11.09
For the filling
Olive oil
/ml
100.0 ml
0%
Butternut Squash, peeled and diced
/kg
1.0 kg
0%
Onions
/g
300.0 g
0%
Aubergine
/g
500.0 g
0%
KNORR Professional Garlic Puree 750g
/g
30.0 g
0%
Spinach
/g
250.0 g
0%
Dried oregano
/g
1.0 g
0%
KNORR Tomato & Basil Concentrated Sauce 1.1L
/ml
500.0 ml
0%
Water
/ml
500.0 ml
0%
To build:
Vegan Cheese
/g
150.0 g
0%
KNORR Essentials Vegetable Bouillon Powder 1x 3 KG
/g
10.0 g
0%
Soya Milk (unsweetened)
/l
1.0 l
0%
/
For the filling
-
Olive oil 100.0 ml
-
Butternut Squash, peeled and diced 1.0 kg
-
Onions 300.0 g
-
Aubergine 500.0 g
-
Spinach 250.0 g
-
Dried oregano 1.0 g
-
Water 500.0 ml
To build:
-
Vegan Cheese 150.0 g
-
KNORR Essentials Vegetable Bouillon Powder 1x 3 KG 10.0 g
-
Soya Milk (unsweetened) 1.0 l
Preparation
-
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
-
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.
-
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.
