Recipe: Butternut squash, tomato and spinach lasagne

Squash tomato spinach lasagneServes 6



2 onions chopped

2 tbsp of olive oil

3 cloves of garlic, finely chopped

200g of butternut squash

1 tin of plum tomatoes

60g of roughly chopped sun dried tomatoes

2 tbsp of tomato purée

1 tbsp of bouillon

3 large handfuls of spinach

8 sheets of lasagne pasta

1/2 pint of water


Creamy white sauce topping

2 large nobs of vegan margarine

1 tbsp of corn flour

2 tbsp of plain flour

2 tbsp of nutritional yeast

1 tbsp of English mustard

1 1/2 pints of dairy-free milk

Salt and pepper to taste

60g of vegan cheese



Pop your hob on a mid–high heat and add the oil and onions. Cook until the onions are starting to brown and releasing that lovely sweet, caramelised taste. Then add the butternut squash and garlic. Toss together for a further 5 minutes before you add the tinned tomatoes and water.

Leave to simmer for a good 10 minutes and then pop in your bouillon, sun dried tomatoes, tomato purée and spinach. Stir ingredients till spinach is wilted. Add salt and pepper to taste.

For the creamy white sauce, begin by melting the vegan margarine over a low heat. Pop in the flours and bind together into a golden paste. Slowly introduce the milk in stages. You should end up with thick smooth custard consistency. Now stir in the nutritional yeast, mustard, salt and pepper. If you like, add some bouillon for extra flavour.

Set your oven on 200ºc.

Dish half the squash mix into a large oven dish, layer with four pasta sheets. Tip the rest of the squash mixture in and layer the rest of the pasta sheets on top. Now smother the top with the white sauce, sprinkle the vegan cheese and some nutritional yeast over top. I like to put slices of fresh tomatoes on the top.

Slide it into the top of your preheated oven and leave for 40–50 minutes. Leave to stand for 5–10 minutes before serving with a yummy salad, or simply tuck in as it is. Enjoy.


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