Vegetarian Roast Butternut, Squash & Eggplant Lasagne Recipe | Men's Health Magazine Australia

Vegetarian Roast Butternut, Squash & Eggplant Lasagne

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Just in time for the cooler months, founder of The Beach Life Fuel & Fitness 12 Week PlanRichard Kerrigan is releasing his ‘Winter Warmers’ e-Book, packed full of nutritious and delicious recipes to help ensure you stay in shape throughout the colder months.

Our pick, this incredible vegetarian roast butternut, squash and eggplant lasagne, will keep you and any lucky mates warm and full through the remaining colder months… if you’re willing to share.

 

Ingredients

700g pumpkin
2 eggplant
4 vine tomatoes, roughly chopped 400g tinned chopped tomatoes
1 tbs tomato puree
700g passata
8 lasagne sheets
1 white onion, finely diced
1 large carrot, finely diced
2 celery sticks, finely diced
1 garlic clove, crushed
1/2 cup wholemeal flour
2-3 cups almond milk
1 1/2 tbs coconut oil
2 tsp cumin powder
2 tsp coriander powder
1 heaped tsp Dijon mustard
1 cup breadcrumbs
1 bag of rocket salad
Salt and pepper
Olive oil
Balsamic vinegar

Ingredients

Method

    • Pre heat the oven to 200°C.

    • Slice the pumpkin and eggplant into 1 cm thick pieces. Lay a piece of baking paper onto a large oven tray then lay the veg on top. Drizzle with olive oil and season with salt, pepper, cumin and coriander powder. Roast in the oven for 20 minutes.

    • To make the tomato sauce, start by pan frying the onion, garlic, carrot and celery until soft and golden brown.

    • Add the tomato puree and stir for a minute or two. Add the tinned and vine tomatoes and bring to the boil. Once boiled, reduce the heat and simmer for 15-20 minutes. Once cooked use a stick blender and pulse the sauce for 2-3 minutes.

    • To make the white sauce, gently heat the almond milk in a pan. In a separate pan, heat the coconut oil and add the wholemeal flour. Stir with a whisk until you get a sandy texture. Cook this on the stove for about 2-3 minutes ensuring it doesn’t stick. Slowly add the hot almond milk to the flour mixture, continuously stirring. Cook the sauce for another 5 minutes. The consistency you are looking for is a thick gravy. If you need to add a little more milk at this point then do so. Finish by seasoning with salt, pepper and Dijon mustard.

    • Once the veg is cooked, start to build your lasagne. To do this lay some pumpkin on the bottom of a large roasting dish then spoon 2-3 tablespoons of tomato sauce over the top.

    • Add a layer of eggplant followed by a layer of lasagne sheets and finally a layer of white sauce. Repeat these layers until you get to the top of the dish or run out of ingredients. Finish the dish with a layer of white sauce and top with breadcrumbs.

    • Roast in the oven for 25 minutes. 5 minutes before the dish is ready switch on the grill to colour the top of the lasagne.

    • Serve with a fresh rocket salad with balsamic and olive oil.

Top tip: Packed full of vegetables and easily freezable, this dish is great to prepare in advance ready for when you need a wholesome meal full of flavour.

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