Vegetarian butternut squash and aubergine lasagne

photo: Olivia Hendren


2 aubergines

1 butternut squash

1 red onion

2 bell peppers

For the sauce:

2 cans of tinned crushed tomatoes

2 minced cloves of garlic

1 tsp dried basil

1 tsp dried thyme

1 tsp dried parsley

½ tsp of crushed red pepper flakes

Layer with:

½ of a pack of lasagne pasta

2 packets of ricotta cheese

Top with:

Grated cheddar cheese

  1.  Peel and largely dice the butternut squash, aubergines, red onion and bell peppers.
  2.  Toss vegetables generously with olive oil, salt and pepper and then place on a baking tray and roast in the oven at 170 degrees for 25 minutes or until the butternut squash has softened and can be easily pierced with a fork
  3.  While the veggies are in the oven, prep the tomato sauce by adding 2 tins of crushed tomatoes, 2 cloves of minced garlic, and the spices listed above in a large pot on medium heat until it comes to a simmer.
  4.  Cook half of a package of lasagne noodles until al dente – about 3 minutes once in the boiling water
  5.  Add the veggies to the tomato sauce and remove from heat
  6.   In an oven safe baking dish, layer the vegetable/sauce mixture with the ricotta cheese and lasagne noodles in the order of:
  7. Sauce
  8. Pasta
  9. Ricotta
  10.   Repeat this layering process until you have filled the dish
  11.   Top with grated cheddar cheese, cover with foil and bake the lasagne for 35 minutes at 170 degrees or until the sides are bubbling and the cheese has melted.
  12.   Enjoy!


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