A few months ago, I was really craving lasagne. The problem was I was trying to eat less meat, and lasagne contains meat. I wanted that cheesey, saucey, creamy pasta goodness but I didn’t want to have to eat the mince to go with it.
Solution? Swop the mince for butternut squash. A butternut squash lasagne is just as tasty as a meaty one, has fewer calories, more vegetables and is usually cheaper if you buy good quality ingredients. Plus it’s got a cheaty sauce, rather than a white sauce, so it’s low in calories and fat and all that jazz.
This takes about an hour to make, start to finish, but half of that is oven time. Stick your favourite TV show on (I’m currently bingeing on The Office (US) – absolutely in love with Kelly, hate Ryan with a passion, Andy is hilarious, Creed is my favourite) and the time will fly by. You’ll have delicious lasagne goodness before you know it.
(And if you want a traditional lasagne, I got you covered)
- 400g can of chopped tomatoes
- 400g of passata
- A large handful of basil
- 1 large white onion, diced
- Around 600g butternut squash flesh (one large one), diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 garlic cloves, diced
- 500g quark
- 2 large eggs
- A tablespoon of tarragon
- A pack of lasagne sheets
- 120g grated cheddar
- Pre-heat the oven to 180C
- Put the passata, tomatoes, basil, onion, garlic, peppers and squash in a pan with salt and pepper. Bring to the boil and leave to simmer for 10 minutes
- Mix the quark with the eggs, the tarragon and some seasoning. Set aside
- Layer a third of the passata in a large ovenproof dish. Top with lasagne sheets, then add a third of the quark. Repeat until all the quark and tomatoes have gone
- Sprinkle over the cheese and bake for 30 minutes