This website uses cookies to improve your experience while you navigate through the website. 2 hrs . Since publishing the recipe I’ve now come across frozen butternut squash chunks in most supermarkets – which save all the chopping and peeling. I had most of a bag of baby spinach leaves left over from the recipe so I såutéd them with garlic as a side vegetable. Don’t forget to send me pictures of your very own vegan lasagne on Facebook, Twitter or Instagram to show me how you got on! If you are cooking one or two of these straight away, cook for 25 minutes, or if cooking from frozen they will take about 1 hour. Thanks for entering this into Meat Free Mondays, the roundup is now live and the linky will be live for 2 weeks this time. Mary Berry’s butternut squash lasagne recipe shows you how to make a rich, white sauce infused with mustard from scratch. The Veg Space is a food blog packed with easy vegan comfort food recipes. Preheat the oven to 200°C / 390°F / gas mark 6. Thank you for the amazing recipe. This vegetarian lasagne serves 6 people and takes about 1hr and 15 mins to prepare and cook. Arrange a single layer of lasagne over the white sauce and scatter over half the mozzarella. Using food processor, combine butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Cover lasagna and cook for 40 minutes. I’m loving this lasagne Kate. Cook gently for 3-4 minutes until starting to soften. (If you don't have a hand blender, just skip this step and finly chop the spinach by hand). A great combination of ingredients, I am sure they taste gorgeous together:), Love love love recipes like this that can be portioned up and placed in the freezer. Heat the margarine in a large saucepan and add the onion. These cookies do not store any personal information. To prepare the butternut squash: Preheat the oven to 425. I make butternut squash and spinach lasagne for work a lot (in dishes for 12) and often have enough to pop in the freezer for us. Cut and serve with … Spoon one-third of the tomato sauce over the base of the ovenproof dish, then spoon one-third of the white sauce on top. Perfect with a crisp green salad and some garlic dough balls! I would definitely make it again. Remove the cover and cook for an additional 10 minutes. Ah that’s great to hear Lindsay! Thanks for your support! We also use third-party cookies that help us analyze and understand how you use this website. Clever you having it in little foil dishes. This website uses cookies to improve your experience. Do look out for them if you’re making this again. I made this yesterday but based on a whole foods plant based diet (no oil no dairy no processed foods). Layers of sweet roasted butternut squash, a creamy (and vegan) pesto béchamel, and roasted cherry tomatoes pack this with flavour between the sheets, and a breadcrumb and pine nut topping give it a lovely crunchy top without the need for cheese.