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Aubergine and Butternut Squash Lasagne

Aubergine and Butternut Squash Lasagne

45 minutes total

  • Intermediate
  • Vegan

Discover Barilla's premium Vegan Aubergine and Butternut Squash Lasagne recipe. A flavourful vegan twist for your culinary repertoire!

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Ingredients

Serves 4

12 x Barilla Collezione (no egg) Lasagne sheets
600g aubergines, cut into 1m thick rounds
450g butternut squash, cut into 1cm thick slices
80ml olive oil
- Sea salt and freshly ground black pepper
2 x 400g tins chopped tomatoes
4 garlic cloves, finely chopped
2 tsp fresh oregano, leaves picked and chopped, or 1 tsp dried oregano
1 tsp dried marjoram
60g dairy free butter/spread
50g plain flour
500ml dairy free milk
30g nutritional yeast
- Ground nutmeg, to taste
20g pine nuts
20g flaked almonds

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat the oven to 200C, fan 180C, gas mark 6.

Step 2

Lay the slices of aubergine and squash onto baking trays. Drizzle with olive oil, salt and black pepper and roast for 15 minutes until golden and just tender.

Step 3

Meanwhile, tip the tomatoes into a saucepan with the remaining olive oil, garlic, oregano, marjoram, salt and black pepper. Bring to a simmer then cook for 5-10 minutes until just thickened and glossy.

Step 4

Tip the dairy free spread, flour and milk into a saucepan and, stirring constantly, heat until bubbling and thickened enough to coat the back of a spoon. Stir in 20g nutritional yeast and season with salt, black pepper and nutmeg.

Step 5

Make the vegan "cheese" alternative. Tip the rest of the yeast into a blender with the pine nuts and flaked almonds. Blitz to a fine powder.

Step 6

Spoon ½ of the white sauce into the bottom of a lightly oiled medium ovenproof dish. Top with 3 Lasagne sheets then add ½ of the aubergine slices and 1/3 of the tomato sauce over the top. Layer 3 more sheets of Lasagne over, followed by the squash and ½ the remaining tomato sauce. Add another layer of Lasagne, aubergine and tomato sauce. Finish with the last layer of Lasagne and white sauce. Top with the “cheese”.

Step 7

Place in the oven to bake for 20 minutes until golden brown and bubbling. Let it rest for 5 minutes before serving topped with the rest of the vegan “cheese” alternative.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.