Vegan lasagne with butternut squash and hazelnuts
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Vegan lasagne with butternut squash and hazelnuts
Treat your friends to our ‘plant mince’ lasagne, and they might not even guess it’s vegan...
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
344Kcal
Fat
15gr
Saturates
6gr
Carbs
29gr
Sugars
16gr
Fibre
8gr
Protein
18gr
Salt
1.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 large or 2 medium red onions, finely chopped
- 1 tbsp olive oil
- 1 x 400g pack Naturli plant-based mince
- 3 garlic cloves, crushed
- 250g chestnut mushrooms, sliced
- 500g passata
- ½ tsp mixed dried herbs
- 1 tbsp sugar (any type)
- 100ml vegan stock* or water
- 1 x 260g pack spinach
- 1 x 400g pack butternut squash lasagne sheets
- a pinch of smoked paprika or cayenne
- 40g nuts, roughly chopped (eg hazelnuts)
For the white sauce
- 40g cornflour
- ½ vegan stock cube
- ¼ tsp garlic granules
- 2 bay leaves
- 500ml unsweetened dairy-free milk
Step by step
Get ahead
Assemble to the end of step 4 a few hours ahead, cover and chill. Allow an extra 10 mins cooking time to make sure it’s bubbling hot
- Cook the onion in the oil in a large pan, with a pinch of salt, for 5 minutes over a medium heat until starting to soften.
- Increase the heat, add the mince and garlic and cook for 5 minutes, stirring regularly. Add the mushrooms, passata, herbs, sugar and stock; simmer the ragu for 10 minutes.
- Start the white sauce. Put the cornflour in a nonstick pan and crumble in the stock cube. Add the garlic granules and bay leaves and gradually mix in the milk. Simmer for 2-3 minutes, stirring; season. Preheat the oven to 200°C, fan 180°C, gas 6.
- Stir the spinach into the ragu sauce until wilted. Spoon half the ragu into the base of a 20 x 30cm baking dish, then top with half the butternut squash sheets. Layer up with the rest of the ragu and lasagne sheets, then pour the white sauce all over the top. Sprinkle with a little smoked paprika and scatter the nuts on top.
- Bake for 45 minutes or until golden brown. The lasagne sheets should feel tender if pierced with a fork. Leave to rest for 5-10 minutes before serving.
