BUTTERNUT SQUASH AND QUINOA
LASAGNE
Serves: 1
For the base:
• ½ butternut squash
• ½ small leak
• 3 mushrooms
• ½ courgette
• Large handful kale - torn into small
pieces
• 95g (½ cup) quinoa + water
• ⅓ low salt stock cube
• 6 fresh cherry tomatoes
• Nutritional yeast
• Fresh parsley
For the sugo sauce:
• ½ tin of tinned tomatoes
• ½ red pepper
• 1 onion, thinly sliced
• 4-5 sundried tomatoes
• 1 small glove garlic
• 1.5 tbsp coconut aminos
• 80ml (⅓ cup) water
• 1 heaped tsp mixed herbs
• Handful fresh basil
• PepperTo serve:
• Mixed leaves
• Cucumber
• Avocado
• Balsamic glaze (optional)1 Preheat your oven to 180°C (Gas Mark 4,
350°F). First, you’ll want to make the sauce.
Sauté the onion, red pepper and garlic in
some water. Add the chopped sundried
tomatoes and sauté for another few
minutes. Add the tined tomatoes, coconut
aminos, half of the basil, mixed herbs and
pepper.2 Add the water, bring to the boil and then
simmer.3 Rinse your quinoa well, add enough
water according to packet instructions
(usually double and a quarter). Bring to the
boil, add the stock cube and then lower to
simmer.4 Whilst your sauce is thickening and
quinoa cooking, you can chop your
vegetables. Slice the butternut squash to
around 1cm thick. The leaks, courgette and
mushrooms can all be around the same.5 Once your quinoa is cooked, remove from
the heat and allow to cool slightly.6 Either put your tomato sauce into a nutri-
bullet/blender or use a hand held one. Blitz
until slightly smooth but with a few chunks
left.7 Now to layer. Start with the squash,
followed by the mushrooms, courgette, leak
and kale. Add a layer of the sauce, then top
with quinoa. Keep layering until you run out
of ingredients or your dish is full.8 Top with fresh tomatoes and parsley.
Bake in the oven for around 30 minutes.9 About 5 minutes before the end, add
some nutritional yeast and allow it to crisp
up.10 To check your lasagne is done, put a
fork or knife through – you want the squash
to be soft so that the knife easily goes
through.11 Serve with a side salad and either eat
straight from the dish or plate up and eat
until your hearts content. Drizzle some
balsamic glaze et voila!- Recipe and photography by Sophie Gordon
(www.sophgordon.com. @soph_gordon)
Per 100g
Calories 76, Fat 1.0g, Saturates 0.2g,
Carbohydrates 11g, Sugars 3.3g,
Protein 4.8g, Salt 0.15gNutritionalyeast