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  1. 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
  2. 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.
  3. 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.