Black Bean and Butternut Squash Lasagne

feeds 4-6 people
takes approx. 1 hour in total.

Lasagne Sheet (use gluten free if required)
200g vegan cheese
500g butternut squash (cut into slices)
oil of choice (I use 1kcal coconut spray)

For the Black Bean Tomato Sauce
2 cans of black beans (drained and rinsed)
3 tablespoons of tomato puree
1 teaspoon of oregano
1 teaspoon of dried basil
1 small red onion (diced)
2 garlic cloves (crushed)
680g passata
3 handfuls of spinach
120g mushrooms (sliced)
pinch of salt

For the White Sauce
250g cashew nuts (soaked in boiling water for 15 minutes)
2 tablespoons of nutritional yeast
1/2 teaspoon of pepper
pinch of salt
1 garlic clove (crushed) or 1/2 a teaspoon of garlic granules
225ml of dairy free milk (I used unsweetened almond milk)

1. Preheat oven to 200°C/390°F.
2. Place your butternut squash slices on a baking tray and drizzle with oil of choice and place in oven for approx. 30 minutes to soften whilst you make your sauces as below.

For the Black Bean Tomato Sauce
1. Heat a saucepan on a medium heat and add your oil of choice, onion, garlic and pinch of salt. Sauté for a couple of minutes.
2. Then add your mushrooms, oregano and basil. Combine thoroughly.
3. Empty your black beans, passata and tomato puree.
4. Turn the heat onto low and leave to simmer with the occasional stir for 10 minutes before adding your spinach and letting it wilt.

To make the White Sauce
1. Simply blend all ingredients in a blender until smooth.

To assemble the lasagne
Assemble in this order:
1) Tomato Sauce
2) Lasagne Sheets
3) Butternut Squash slices
4) Tomato Sauce
5) White Sauce
6) Lasagne Sheets
7) White Sauce
8)Vegan Cheese

3. Place lasagne in oven for 30 minutes. Serve with salad and enjoy!

Share and tag your creations with me on Instagram @whatluceeats



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