Don't get me wrong, I love pasta just as much as the next person but pasta just doesn't love me quite as much... you get me?? Because of this unrequited love I am forced to find alternative ways to enjoy my favourite comfort foods! There's something about a lasagna that makes you feel happy right?? Though I've mainly grown up with a Quorn version it's the combination of a deep, meaty ragu with a creamy béchamel sauce sandwiched between layers of pasta and cheese that just makes it so darn amazing.
If you haven't been following my Instagram then; 1. SHAME ON YOU, 2. GO FOLLOW IT NOW and 3. SAINSBURYS ARE DOING AMAZING THINGS WITH VEGETABLES
I mean have you tried their butternut squaffles????
HAVE YOU???
Ah and their butternut crinkle cut chips!!!!!
Need I say more?
Anyway they've also done butternut squash sheets. O. M. G. My prayers have truly been answered! Finally something other than grim gluten free sheets of pasta that are frankly pathetic! These sheets of butternut squash not only have the perfect texture but are all vegetable and just as filling!! Could this meal get any better???
But thats not all! I've also switched out the béchamel sauce for a vegan AND dairy-free AND gluten-free alternative.... CASHEW CREME! I've mentioned this before in my Instagram for my fake mac n cheese (again if you're not following you really should be!)... it really is a solid alternative!
So let's review shall we?
Meaty ragu (which can be made with Quorn mince)
Butternut squash sheets (no gluten, no dairy, all vegetable!)
Cashew creme (again allergy friendly (except for nuts, sorry!) and vegan friendly)
Optional cheese for when you really just need a hit of cheesy goodness!
Sounds good right??? Well arent you lucky that I'm sharing the recipe RIGHT NOW!!!
Butternut Squash Allergy Friendly Lasagna (Makes enough for 2-4, depends how hungry you are!!)
Ingredients
For the Ragu:
200g Beef or Quorn Mince
2 Tablespoons Red Wine (optional)
350g Passata
1 Red Onion, diced
1 Clove of Garlic, diced
200g Mushrooms, sliced
100g Spinach
50g Parmesan or 2 tablespoons of Nutritional Yeast (vegan and dairy free)
2 Tablespoons Soy Sauce
1 Tablespoon Marmite
1 Tablespoon Balsamic Vinegar
1 Teaspoon Dried Oregano
1 Tablespoon Brown Sugar
Salt and Pepper to taste
For the Cashew Creme:
200g Unsalted Cashews, soaked in boiling water for 3-4 hours
2 tablespoons English Mustard
2 teaspoons Paprika
Salt and Pepper to taste
1 Packet of Butternut Squash Sheets from sainsbury's or thinly slice a butternut squash
100g Mozzarella (optional)
Method
For the Ragu: In a saucepan or skillet heat a tablespoon of oil and then sauté the garlic, mushrooms and red onion. Next add the mince and brown, then add the red wine if using to deglaze the pan. Pour in the passata and add the soy sauce, marmite, balsamic, oregano and sugar. Allow to simmer and thicken for 15-20mins, continuously taste and adjust seasonings as needed. Once thickened add the spinach and parmesan, set aside.
For the Cashew Creme: Drain the cashews and place in a blender with 1/8 cup of boiling water. Blend until smooth and thick, add more water if needed. Season with the mustard, paprika and salt/pepper.
Assembly: Grease a loaf tin or a square ovenproof dish. Assemble the lasagna by layering béchamel, then ragu, then cheese (if using) and butternut squash sheets. Bake for 45 mins, covering after 20. Serve with fresh basil and parmesan if you are using cheese.
Bon Appetit!
Much Love
If you haven't been following my Instagram then; 1. SHAME ON YOU, 2. GO FOLLOW IT NOW and 3. SAINSBURYS ARE DOING AMAZING THINGS WITH VEGETABLES
I mean have you tried their butternut squaffles????
HAVE YOU???
Ah and their butternut crinkle cut chips!!!!!
Need I say more?
Anyway they've also done butternut squash sheets. O. M. G. My prayers have truly been answered! Finally something other than grim gluten free sheets of pasta that are frankly pathetic! These sheets of butternut squash not only have the perfect texture but are all vegetable and just as filling!! Could this meal get any better???
But thats not all! I've also switched out the béchamel sauce for a vegan AND dairy-free AND gluten-free alternative.... CASHEW CREME! I've mentioned this before in my Instagram for my fake mac n cheese (again if you're not following you really should be!)... it really is a solid alternative!
So let's review shall we?
Meaty ragu (which can be made with Quorn mince)
Butternut squash sheets (no gluten, no dairy, all vegetable!)
Cashew creme (again allergy friendly (except for nuts, sorry!) and vegan friendly)
Optional cheese for when you really just need a hit of cheesy goodness!
Sounds good right??? Well arent you lucky that I'm sharing the recipe RIGHT NOW!!!
Butternut Squash Allergy Friendly Lasagna (Makes enough for 2-4, depends how hungry you are!!)
Ingredients
For the Ragu:
200g Beef or Quorn Mince
2 Tablespoons Red Wine (optional)
350g Passata
1 Red Onion, diced
1 Clove of Garlic, diced
200g Mushrooms, sliced
100g Spinach
50g Parmesan or 2 tablespoons of Nutritional Yeast (vegan and dairy free)
2 Tablespoons Soy Sauce
1 Tablespoon Marmite
1 Tablespoon Balsamic Vinegar
1 Teaspoon Dried Oregano
1 Tablespoon Brown Sugar
Salt and Pepper to taste
For the Cashew Creme:
200g Unsalted Cashews, soaked in boiling water for 3-4 hours
2 tablespoons English Mustard
2 teaspoons Paprika
Salt and Pepper to taste
1 Packet of Butternut Squash Sheets from sainsbury's or thinly slice a butternut squash
100g Mozzarella (optional)
Method
For the Ragu: In a saucepan or skillet heat a tablespoon of oil and then sauté the garlic, mushrooms and red onion. Next add the mince and brown, then add the red wine if using to deglaze the pan. Pour in the passata and add the soy sauce, marmite, balsamic, oregano and sugar. Allow to simmer and thicken for 15-20mins, continuously taste and adjust seasonings as needed. Once thickened add the spinach and parmesan, set aside.
For the Cashew Creme: Drain the cashews and place in a blender with 1/8 cup of boiling water. Blend until smooth and thick, add more water if needed. Season with the mustard, paprika and salt/pepper.
Assembly: Grease a loaf tin or a square ovenproof dish. Assemble the lasagna by layering béchamel, then ragu, then cheese (if using) and butternut squash sheets. Bake for 45 mins, covering after 20. Serve with fresh basil and parmesan if you are using cheese.
Bon Appetit!
Much Love