With vegan bacon
Butternut squash lasagna
Lasagne where, instead of using lasagna sheets of pasta, you cut a butternut squash into very thin slices that you then use as lasagna. Delicious and also suitable for people with gluten allergies.
Porties: baking dish
Ingrediënten
- 1 butternut squash
- 400 ml tomato cubes
- 2 cloves of garlic
- 1 medium onion
- 150 ml red wine
- 2 cloves
- 1 tablespoon of oregano
- 1 tablespoon of basil
- 250 g vegan bacon
- 2 mozzarella balls
- 200 g of grated cheese
- olive oil, pepper, salt
Instructies
- If you want to use homemade vegan bacon, prepare it first, see recipe
- Fry the chopped onion in the olive oil. After a few minutes, add the garlic. Let fry for a few minutes.
- Now add the diced tomatoes, red wine, cloves, oregano, basil, pepper and salt. Bring to the boil and simmer with the lid on for half an hour. This allows the flavours to infuse well into the sauce.
- Meanwhile, cut the peeled butternut squash into very thin slices. We use a mandolin for this but with a bit of patience and a sharp kitchen knife, it can also be cut like this.
- Remove the seeds from the squash slices and cut the slices straight off. You can now add the remaining pieces of squash to your tomato sauce, finely chopped.
- In a separate frying pan, fry the vegan bacon in a little olive oil until crispy.
- Cut the mozzarella into small pieces. We use the mozzarella here instead of a béchamel sauce.
- Preheat oven to 180 degrees.
- Now build the lasagna by topping a baking dish first with a layer of pumpkin, then tomato sauce, the bacon and mozzarella. Repeat these layers three times. The last layer is tomato sauce which you then top with the grated cheese.
- Now bake the lasagna in the oven until the butternut squash is well cooked, this usually takes about 30 minutes but of course depends on how thick your butternut slices have become. Prick the lasagne with a fork. When the fork goes in easily, the lasagne is done and you can start serving.
- Delicious with a salad on the side.
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