healthy meal ideas

Green Lasagna with Butternut Squash & Courgette (Zucchini)

It was somewhat of a challenge to name this recipe. Is lasagna really lasagna without a tomato sauce? I’m sure many Italians would react in horror to such a thing, but we assure you that this dish is a special one, no matter what label we decide to put on it. The thing is, although we both love lasagna, neither of us are huge fans of tomato sauce. It’s pretty hard to find sweet and delicious tomatoes in England and we often end up being disappointed with their flavour, especially compared to our days living in Spain. When we set out to create this recipe a few weeks ago we had some incredible looking broccoli & cauliflower that was locally grown and calling out to be used. And so, the green lasagna was invented. We hope you love this as much as we do. It became an instant favourite for us and even though it has a few parts that you need to prepare, it’s definitely worth the effort.

Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash

The layers of our green lasagna are compiled from lasagna sheets, a delicious green sauce packed with veggies, a creamy white sauce made with oat milk, and layers of butternut squash & courgette (zucchini). You can use any lasagna sheets to make this, but we love the green lentil pasta sheets by the brand Explore.

Vegetarian Lasagna with Broccoli Green Sauce
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash

Green Lasagna Bake with Butternut Squash & Courgette

Ingredients

(Our baking tray is roughly 12 x 9 inches.)

For the green sauce:
750ml vegetable stock (home made or vegetable stock cube)
200g broccoli, chopped
1 onion, finely sliced
1 cup spinach (packed)
200g cauliflower, chopped
salt and pepper to taste

For the white sauce:
1 litre oat milk
3-4 tablespoons nutritional yeast
6 tablespoons spelt flour
2 tablespoons white miso (optional)
salt and pepper to taste

also:
400g butternut squash, thinly cut into as wide slices as possible
2 medium courgettes, thinly sliced
18 sheets lasagna pasta (we use a gluten free green lentil brand)
olive oil
oregano

Method

To make the green sauce:
Add the stock, onion, broccoli, cauliflower and half a teaspoon of salt to a saucepan and bring to a boil. cook for around 10 minutes. Then add the spinach and cook for a further 1-2 minutes. Check the seasoning, add black pepper and salt to taste. Turn off the heat and blend the whole mix until completely smooth using either an immersion of normal blender.

To make the white sauce:
Add all of the oat milk to a sauce pan and gently bring to a simmer. Sprinkle in the flour gradually while whisking to combine. Don’t worry if it’s a little lumpy at this stage. Continue to gently simmer the sauce while whisking for 10 or so minutes until well thickened. Add the nutritional yeast, miso and season generously to taste. Ideally allow the sauce to cool for a while in order to continue thickening.

Assembling & cooking the lasagna:
When both your sauces are ready, assemble the lasagna. We like to sprinkle plenty of oregano and drizzle olive oil between the layers. This is the order we like to put it together, starting from the bottom:
A layer of white sauce
Pasta sheets
A layer green sauce
Butternut squash
A layer of white sauce
Pasta sheets
A layer green sauce
Pasta sheets
Combination of green/white sauces (depending on how much is left)
Courgettes on top with olive oil and oregano

Bake in the oven at gas mark 6, covered with a lid or flat baking tray for approximately 30 minutes. Then remove the cover and cook for another 15 minutes, until the top is golden brown and a knife will go easily through the pasta. Allow to cool slightly before serving.


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