Veggie Lasagne

Great

% Daily Values based on a 2,000 calorie diet

Step 1

🍝 Peel the butternut and cut in small pieces, to steam for 20mn until soft and tender.

Step 2

🍝 Sauté the garlic in a saucepan with the tomatoes, peppers a d some olive oil on low heat.

Step 3

🍝 Add the mushrooms to the pan and cook for about 10mn. Remove from the heat and set aside.

Step 4

🍝 While everything is cooking, precook the lasagna sheets by placing them in boiling water, with little olive oil to prevent them from sticking to one another, for about 10mn (check the package some don't need precooking)

Step 5

🍝 Once the squash is done, add it to a food processor with the coconut milk and some salt and pepper. Blend until smooth and creamy.

Step 6

🍝 Preheat the oven to 200°C/180°C fan/Gaz 6.

Step 7

🍝 Assemble the lasagne! Place a layer of mushrooms and tomatoes on the bottom of a baking dish, then add a layer of squash purée, a layer of pasta, a second layer of mushrooms, a second layer of pasta and finally a second layer of squash purée. Cover the top of the baking dish in foil and bake for about 20mn until golden brown.