Check out this delicious recipe for an Autumnal Butternut Squash and Kale Lasagne from the brilliant Nina at Nourish Atelier. Nina calls to all food lovers, ‘sharing inspiration and vegetarian recipes for health conscious foodies’. Don’t miss her new book ‘Bowls of Goodness’ inspired by home cooking and ingredients from around the world which is now available to pre-order on Amazon.
‘Everybody loves lasagna and this alternative version uses butternut slices as the lasagne sheets. It’s an incredibly tasty alternative to wheat pasta. There’s several flavours making a beautiful unity here, the deep and earthy herbal kale with the umamiish mushroom is balanced by the sweet and peppery sugo.
To make this dish a stand out healthy one-dish meal I added protein rich quinoa, making this lasagne not only delicious but wholesome and well rounded. This is an easy dinner for four, serve with a fresh salad!
This vegetarian lasagne is gluten free, low calorie and can be made vegan by omitting or substituting the feta cheese for vegan cheese’- Nina Olsson
Nina has chosen to use the coal black pie dishes for making gorgeous individual servings. Order yours online today!
Makes 4 portions
1 small butternut squash, peeled, deseeded and sliced in 2-3 mm thick slices
a bunch of kale, sturdy stalks removed, finely chopped (save a few tips for decoration
200g mushrooms, cleaned and sliced
150g feta cheese
2 red onions, chopped fine (save a few thinly sliced rounds for decoration)
400g best quality tomatoes, finely chopped ( use fresh or a jar)
2 tablespoons lemon juice
200g roasted red peppers strips ( you can use fresh red pepper too)
1 teaspoon oregano
1 teaspoon fresh or dried thyme leaves
1 teaspoon salt
3 garlic cloves, crushed to paste
1 tablespoon honey (vegans can use agave syrup)
salt and pepper to taste
Cook the quinoa according to instructions, drain and set aside.
Heat up a frying pan and add a drizzle of olive oil. Fry the onions on medium high heat for 3-4 minutes, until transparent. Add tomatoes, lemon juice, red pepper, garlic, honey and spices. Let it putter on low heat for a few minutes. Remove the sauce and blend until smooth in food processor.
Place the oven forms in front of you. Layer the lasagne with the butternut slices as lasagne sheets, adding handfuls of chopped kale and a layer of mushrooms on top. Add a layer quinoa. Top with the red pepper sugo and repeat with another layer of butternut, kale, mushrooms, quinoa and sugo. For the third and final butternut layer, top with the sugo and crumbled feta cheese. Decorate with red onion rings, thyme and kale tips.
Bake the lasagne in the middle of the oven for 45 minutes on 200°C. Keep an eye on the lasagne during the last 20 minutes to make sure there’s no burning.
Serve with a fresh salad. Bon appetit!