Veggie Lasagna

Serves: Time: 00:30 Skill:
  • 1 pack lasagne sheets
  • 1 jar green pesto
  • 1 large yellow squash, peeled and roughly chopped
  • 2 cups veggie stock
  • 50g sundried tomatoes - roughly chopped
  • 1 onion  finely chopped
  • 3 garlic cloves, minced
  • ½ tsp chilli flakes
  • ½ tsp nutmeg
  • A handful of spinach leaves
  • A handful of fresh Basil
  • 500g container cottage cheese
  • 2 large eggs
  • ½ cup parmesan cheese, grated
  • 1.5 cups mozzarella cheese, shredded
  • Salt and fresh ground black pepper, to taste
  • Extra Virgin Olive Oil
  1. Bring 2L of veggie stock to boil and gently place in the butternut squash cubes - cook until tender, roughly 10 minutes. Drain and keep the stock.
  2. In a deep fry pan over a medium heat, fry off the onion and garlic until tender. Add the chopped sundried tomatoes, chilli flakes and nutmeg. Add the cooked butternut squash and spinach and mash up with a fork with a cup of the reserved veggie stock.
  3. In a  separate bowl to stir together the eggs, ricotta or cottage cheese, 1 cup mozzarella, and ¼ cup Parmesan
  4. Heat oven to 190C.
  5. In a deep baking dish layer the lasagne sheets, butternut and spinach mixture, basil pesto, eggy cheesy mixture and basil leaves. Repeat until you have done at least 3 layers. Top with the remaining cheese and basil leaves plus a drizzle of oil.
  6. Bake for 40 minutes. Devour.
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