Butternut Squash and Pine nut Lasagne - Pure Free From

Butternut Squash and Pine nut Lasagne

All your meat-eating friends will still love this pure twist on lasagne. With great texture and flavours for all the family.

Yields4 ServingsTotal Time2 hrs 5 minsDifficultyAdvanced
BUTTERNUT SQUASH AND PINENUT LASAGNE

Ingredients

 50 g PURE SPREAD
 1 LARGE BUTTERNUT SQUASH (PEELED, DE-SEEDED) & CUT INTO 2.5CM CUBES
 2 MEDIUM RED ONIONS (CUT INTO WEDGES THROUGH THE ROOT)
 3 GARLIC CLOVES (SKINNED & SLICED IN HALF)
 400 g CAN OF CHOPPED TOMATOES
 75 g PINE NUTS, TOASTED
 LEAVES FROM 2 SPRIGS OF ROSEMARY, FINELY CHOPPED
 1 tsp PAPRIKA
 1 tsp COARSE SALT CRYSTALS, CRUSHED
 2 tbsp CONCENTRATED TOMATO PUREE
 2 VEGETABLE STOCK CUBES
 9 SHEETS OF EGG FREE LASAGNE
ALL IN ONE SAUCE:
 50 g PURE SPREAD
 600 ml UNSWEETENED SOYA MILK
 50 g FLOUR
 ½ tsp GARLIC GRANULES (OPTIONAL)
 ½ tsp MUSTARD POWDER (OPTIONAL)
 SALT & GROUND WHITE PEPPER

Method

1

Preheat oven to 180°C/ Gas Mark 4.

2

Melt the Pure spread in a roasting tin. Mix in the paprika, salt and rosemary.

3

Place squash, onion wedges and garlic into the baking tin, stir to coat the vegetables with the melted Pure spread and scatter over the herb mix.

4

Roast for 20 minutes or until starting to brown. Remove from the oven.

5

Blend stock cubes and tomato puree with 200ml of boiling water, add chopped tomatoes and pine nuts.

6

Place tomato mixture with squash, garlic and onion in a bowl and mix together.

7

Grease a 2L lasagne dish with Pure spread and fill with alternate layers of egg-free lasagne and vegetable mixture.

SAUCE:
8

Make the sauce by placing all the ingredients into a pan and whisk over heat until thickened.

9

Pour the sauce over the lasagne and bake in the oven for 40 minutes.