In a bid to break into the 20 organic squashes i have floating about my house, I made this, and im ashamed to say its only the second lasagne ive made since i went vegan. I think i need to up my game on the lasagne front. If you too are missing out on the lasagne why not try and make this one?
1 small onion squash, peeled deseeded and diced
1 large red onion, diced
salt and pepper
1/2 cup of olive oil
1/2 cup of plain flour
1/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp garlic powder
3 cups of vegan mlyk
a dolop of vegan cream cheese (optional)
lasagna pasta sheets
a few good handfulls of spinach, shredded
dollops of vegan cream cheese (optional)
Pre heat to about 200c/380f and roast the squash and red onion in olive oil , salt and pepper till the squash is cooked,about half an hour. you can do this in advance, like the day before, if you need to. Cook the lasagna sheets in salted boiling water with a lil’ olive oil/ or to package instructions. Now for the white sauce, heat the oil to a medium heat and whisk in the flour, continue whisking and cook for about 1-2 mins. take off the heat and Whilst still whisking add in the nutmeg, ginger, garlic powder and slowly poor in the vegan mylk, whisking all the time. Melt in the cream cheese if using. To assemble the lasagna spoon some of the sauce onto the bottom of your dish and then dot a layer of pasta followed by a layer of the roasted squash, some of the spinach (adding random dollops of vegan cream cheese if using) add more sauce then pasta, and repeat, untill you get to the top, just coat with the sauce and sprinkle with black pepper. Pop in the oven and heat through, mabye let it get crispy on the top if your that way inclined, then serve and enjoy!