'Make & Freeze' Roasted Squash & Creamy Pesto Lasagne (Vegan)
A creamy vegan lasagne with roasted squash, tomatoes and creamy pesto sauce. Perfect for a crowd-pleasing family meal or portioning up for the freezer.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 200°C / 390°F / gas mark 6.
Halve the squashes, scoop out the seeds, then peel (I use a potato peeler), and chop into chunks. Divide between two large baking trays, drizzle with oil, scatter with salt, pepper and 1 tsp garlic per tray, then toss together until all the pieces are evenly coated, and roast in the oven for 35 minutes until soft.
Meanwhile, halve the cherry tomatoes, place on a third baking tray or roasting tin, drizzle with a little oil and scatter with salt and pepper, and roast for 20 minutes until soft. (If like me you don't have space in your oven for a third tray, you can roast these once the squash is ready).
Whilst the vegetables are roasting, make the creamy pesto sauce. Peel and chop the onions. Heat the margarine in a large saucepan and add the onion. Cook gently for 3-4 minutes until starting to soften. Grate the courgette and add to the saucepan, season with salt and pepper, and continue to cook for a further 3-4 minutes until the courgette has released most of its liquid, and it has bubbled away.
Stir through the flour, then pour in a little of the dairy-free milk and mix well. Cook over a medium heat for 2 minutes, then add the rest of the milk, bring to the boil then reduce to a simmer until it becomes a thick, creamy sauce.
Use a hand blender to blitz the sauce until smooth, then add the spinach and blitz again until it is finely chopped through the sauce. (If you don't have a hand blender, just skip this step and finly chop the spinach by hand). Finally, stir through the pesto, then taste, add more salt if required, taste again and keep adjusting until you are happy.
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Reviews from the Original Source
Lasagne without cheese? I was dubious, but needn’t have been. This recipe was delicious and much quicker to make than a normal lasagne. Thank you for another tasty dinner Kate!
Hey there
I made this yesterday but based on a whole foods plant based diet (no oil no dairy no processed foods)
I removed the oil and put in water and balsamic vinegar. I don't peel veg, I just made sure the butternut squash was roasted very well. Couldn't find oil free pesto at the time so I went without. Didn't use breadcrumbs.
Next time I would add spices to give it more flavour.
I would definitely make it again. Thank you for the recipe!
We have just finished dinner. We all absolutely loved the tastes of this lasagne. Amazing!! I had most of a bag of baby spinach leaves left over from the recipe so I såutéd them with garlic as a side vegetable. The only downside to this recipe for me was that it took absolutely ages to peel and chop the butternut squash (I bought 4 medium ones because that's all they had and they were quite hard to peel). I ran out of time because we were going to the cinema so I put it in the fridge ready to cook and we had veggie burgers (!!!). I took it out of the fridge and it took 1 hr 20 mins from cold, in the oven. I made one large lasagne and will freeze leftover portions and microwave them from frozen for a quick meal. If I had lots of time I would make it again. Thank you for the amazing recipe. Even Omni husband loved it!
Love love love recipes like this that can be portioned up and placed in the freezer. I am definitely going to be making a big batch of these :D
This dish looks stunning, I love eating food that has amazing colour! A great combination of ingredients, I am sure they taste gorgeous together:)
I'm loving this lasagne Kate. I make a vegan cheese sauce for macaroni, but never think of making it for lasagne. I don't know why not. Like your twist on a bechamel sauce. Thanks for entering this into Meat Free Mondays, the roundup is now live and the linky will be live for 2 weeks this time.
What a fabulous idea for a post! I make butternut squash and spinach lasagne for work a lot (in dishes for 12) and often have enough to pop in the freezer for us. But I've never made a big batch JUST FOR US. Clever you having it in little foil dishes. I must add pesto to mine next time too. Great idea, Kate :-)
Oh this looks delicious! I'm going to make a batch to pop in the freezer for Christmas when me lasagna loving vegan boy will be home from Berlin!
Did you make this recipe?
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