Bunny Kitchen
This lasagne is deceptively simple. Although there may appear to be a large ingredient list and there are three fillings to make – they are all blitzed up in the blender and you don’t even need to wash it out between making the squash puree and tomato sauce as the remains of squash in the jug help to make a silky and creamy tomato sauce.
For the Pumpkin Purée:
1.5 kg pumpkin or squash, unpeeled
20g fresh sage leaves
1/2 tsp sea salt
1/4 tsp ground black pepper
240ml unsweetened non-dairy milk
For the Buffalo Tomato Sauce:
1 medium onion
2 cloves of garlic
1 tsp sea salt
1/2 tsp ground black pepper
2 cans of chopped tomatoes in juice
60ml vegan buffalo sauce
1 tsp dried thyme
For the Creamy Cashew White Sauce:
70gsoaked raw cashews
6 tbsp soya flour (or plain flour or gluten-free flour)
1 tsp mustard powder
1/2 tsp ground nutmeg
20g nutritional yeast
1 clove of garlic
1 tsp sea salt
1/2 tsp ground black pepper
475ml unsweetened non-dairy milk
For the lasagne:
4 tomatoes
1 x 500g box dried lasagne sheets
Sea salt and cracked black pepper
This lasagne is deceptively simple. Although there may appear to be a large ingredient list and there are three fillings to make – they are all blitzed up in the blender and you don’t even need to wash it out between making the squash puree and tomato sauce as the remains of squash in the jug help to make a silky and creamy tomato sauce.
1. Preheat the oven to 200C.
2. Cut the unpeeled pumpkin or squash into wedges and de-seed, place on a baking tray and roast for 20-30 minutes or until the squash is soft and golden.
3. Leave to cool enough to handle and carefully peel away the skin and place the flesh into the jug of a blender.
4. Add the sage, salt, pepper and half the milk.
5. Blend, adding the remaining milk as necessary to get a smooth purée. Pour into a bowl, cover and set aside. Do not clean out the blender jug.
6. Add all of the tomato sauce ingredients into the jug and blend until well combined and almost smooth. Transfer to a saucepan and wash out the blender jug.
7. Blend together the white sauce ingredients until perfectly smooth, transfer to a saucepan.
8. Bring both the tomato and white sauce to a boil, whisking the white sauce all the time until thickened enough to coat the back of a spoon.
9. Assemble the lasagne, take a large baking dish approx 15 x 10 inches and place about a quarter of the tomato sauce on the base, topped with a quarter of the lasagne sheets.
10. Top with more tomato sauce, some pumpkin purée then more lasagne sheets, then white sauce and repeat until all is used up, ending with white sauce.
11. Place slices of tomato over the top, sprinkle with salt and pepper then transfer to the oven and bake for 30-45 minutes until the pasta is al dente and the top is golden and bubbling.
12. Leave to cool for about ten minutes before slicing and serving.
Did you like this dish? Check out this roasted aubergine lasagne too.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
