BUTTERNUT SQUASH LASAGNA
Found these Butternut Squash Lasagna sheets in the supermarket so thought I would give them a try. They made a very tasty Gluten Free Vegetarian Lasagna, which even the committed carnivore in our house thought was delicious. I made my Tomato Sauce and Stir Fried Courgettes with Leeks separately, as I wanted layers in my Lasagna, but if you wanted to make it easier with less dishes you could actually cook the Courgettes and Leeks in the Tomato Sauce.
LASAGNA
- 2 packets of Butternut Squash Lasagna Sheets
- 3 packets of Macroom Buffalo Mozzarella (this is Vegetarian friendly as I emailed them to ask) – cut packs open and drain them in a colander so the excess moisture drips out.
- Tomato Sauce
- Courgette and Leek Stir Fry
- Grated Vegetarian Cheese (I use a strong Goats Cheese like Gouda)
TOMATO SAUCE
- 2 Onions, finely diced
- 4 cloves of Garlic, finely diced
- 4 Carrots, finely grated
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 glass White Wine (left over so using it up – don’t need it if you don’t have it handy)
- 2 cartons of Organic Tomato Passata
- 2 tablespoons of Tomato Paste
- 1 teaspoon Oregano
- Salt and Ground Black Pepper to taste
- 1/2 teaspoon Sugar
Put the Olive Oil into a deep sided pan and saute the Onion and Garlic until transparent. Add the grated carrot and let saute for a few minutes. Add the White Wine (if using), let it bubble and then add the Tomato Passata, Tomato Paste, Oregano, Salt, Pepper and Sugar. Mix around and let it gently simmer for about 1/2 hour for the flavours to develop. You need it to have some liquid to cook the Butternut Squash in the oven.
This Tomato Sauce is delicious, you could use it for lots of other dishes also.
STIR FRIED COURGETTES
- 4 Courgettes, quartered and diced in big chunks
- 3 Leeks sliced
- 1 tablespoon Extra Virgin Olive Oil
Put the Olive Oil into a frying pan and saute the Courgettes and Leeks until they are slightly caramelised but the Courgettes are still firm. You don’t want them to be mushy.
NOW TO ASSEMBLE:
Get your Lasagna Dish and spread a thin layer of the Tomato Sauce over the base of the dish.
Put one layer of the Butternut Squash Lasagna over the top.
Add another layer of the Tomato Sauce, some Courgettes and then some torn up Buffalo Mozzarella.
Place another layer of Butternut Squash Lasagna, and keep going with the layers, finishing with a layer of Tomato Sauce.
Sprinkle the grated Cheese over the top and put in a preheated oven (180 degrees) for one hour. Check to see the Lasagna layers are cooked through by putting a knife into the middle. If it needs a bit longer, keep an eye on the top so it does not get too brown. You can always place some parchment paper on the top to protect it.
Enjoy with a Green Salad!!!!!
