Presenting the first in another double bill of just-as-good alternatives, this time to a pair of Italian classics. Up first for main course: Lasagne…
Friendly for both gluten-intolerants and vegans alike, this vegetable-packed version of a lasagne will earn you all sorts of praise at the dinner table. There are so many rich flavours in there, you probably won’t even notice the lack of meat!
- Small butternut squash
- 2 medium courgettes
- 1 free from violife cheese
- 3 Portobello mushrooms or 1 aubergine
- 800g tomatoes
- 100g sundried tomatoes
- 2 tbsp coconut oil
- Pinch of pepper and sea salt
- 1 tbsp of mixed herbs
- 2 tbsp of cold pressed olive oil
Preparation Time: 30 minutes
Baking time: 60 minutes
- Sliced butternut squash and eggplant/ mushrooms lengthwise thinly. Slice courgette lengthwise into ribbons.
- Chop tomatoes and mix it all in blender with sun-dried tomatoes, herbs, olive oil and salt
- Preheat the oven to 180°C. Sprinkle the eggplant with salt and set aside for 15 minutes to drain. Rinse and pat dry. Heat one tablespoon of olive oil in a frying pan over a medium heat. Cook the eggplant for 2-3 minutes per side until golden
- Start by layering the butternut squash as the base. Add one third of the tomatoes sauce on top of that, then lay the eggplant slices/mushrooms, and courgettes. Next add the rest of the tomatoes sauce, then the butternut squash, cheese, courgette and finally drizzle with tomatoes sauce and sprinkle with salt and pepper.
- Bake for an hour and serve hot.