Butternut Squash and Quinoa Lasagna



Preheat your oven to 180°C (Gas Mark 4, 350°F). First, you’ll want to make the sauce. Sauté the onion, red pepper and garlic in some water. Add the chopped sundried tomatoes and sauté for another few minutes. Add the tin tomatoes, coconut aminos, half of the basil, mixed herbs and pepper.


Add the water, bring to the boil and then simmer.


Rinse your quinoa well, add enough water according to packet instructions (usually double and a quarter). Bring to the boil, add the stock cube and then lower to simmer.


Whilst your sauce is thickening and quinoa cooking, you can chop your vegetables. Slice the butternut squash to around 1cm thick. The leeks, courgette and mushrooms can all be around the same.


Once your quinoa is cooked, remove from the heat and allow to cool slightly.


Either put your tomato sauce into a nutri-bullet/blender or use a hand held one. Blitz until slightly smooth but with a few chunks left.


Now to layer. Start with the squash, followed by the mushrooms, courgette, leek and kale. Add a layer of the sauce, then top with quinoa. Keep layering until you run out of ingredients or your dish is full.


Top with fresh tomatoes and parsley. Bake in the oven for around 30 minutes.


About 5 minutes before the end, add some nutritional yeast and allow it to crisp up.


To check your lasagne is done, put a fork or knife through – you want the squash to be soft so that the knife easily goes through.


Serve with a side salad and either eat straight from the dish or plate up and eat until your hearts content. Drizzle some balsamic glaze et voila!


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