INGREDIENTS:

Large Butternut Squash

400g Tin thick coconut milk

 

250g Puy Lentils

2 x 400g Tins chopped Tomatoes

Large onion, diced

1 tbsp Vegan Worcestershire Sauce

1 tbsp Honey or Agave

Oil to sauté onions

(I use coconut oil)

 

3 large courgettes

large bag of cherry tomatoes

Butternut Squash and Lentil Lasagne

29 January 2016

Dice up a large butternut squash, drizzle with olive oil, season with black pepper and roast until soft and cooked through!!

Sauté the diced onions in coconut oil, add two 400g tins of chopped tomatoes and 250g of cooked Puy Lentils - I also add a tablespoon of vegan Worcestershire Sauce and either a tablespoon of honey, or a table spoon of agave depending on preference - cook until all soft.

Make some thin lasagne slices with a courgette/zucchini (I got the chance to bust out my Magimix, and it did not disappoint!!)

Once the butternut squash is cooked, add it to your food processor and blend with thick coconut milk (I actually used CoYo this time, but I normally just use tinned coconut milk)

Layer the ingredients as you would a regular lasagne - tomato mix on the bottom, layer of courgettes, tomato mix, butternut squash mix, courgette layer, tomato mix, butternut squash, one more layer of courgette and finally the last of the butternut squash (basically each ingredient does 3 layers) finally top with sliced cherry tomatoes and pop in the oven for 25mins at 180 degrees Celcius.

Serve with a green salad, or whatever you fancy, we had mixed leaves and baby kale - yummy!!