Mushroom, Squash and Butter Bean Lasagne

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Mushroom, Squash and Butter Bean Lasagne

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: butter beans, butternut squash, chestnut mushrooms, dijon mustard, garlic powder, lasagne sheets, nutritional yeast, onion powder, sage, soy milk, vegan cheese

Servings: people

Calories: 430.13kcal

Ingredients

1 tablespoon vegetable oil
1 leek thinly sliced
2 cloves garlic thinly sliced
200 g mushrooms thinly sliced
350 g butternut squash cut into 1cm cubes
100 g kale stems removed and roughly chopped
235 g butter beans from a 400g tin
1 tablespoon dried sage
salt and pepper to taste
50 g vegan butter
25 g plain flour
500 ml soy milk warm
200 g vegan cheddar cheese grated
4 tablespoon nutritional yeast
1 teaspoon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
6 lasagne sheets

Instructions

Pre-heat your oven to 180C / 356F / gas mark 4.
Drizzle the squash with 1 tablespoon of oil and roast for 20-30 minutes or until soft.
Heat the remaining 1 tablespoon oil in a large, flat bottomed frying pan.
Add the thinly sliced leeks and cook until softened.
Next add the mushrooms and garlic to the pan and cook until the moisture has left the mushrooms and evaporated.
Add the kale and butter beans to the pan and cook until the kale is wilted and the butter beans are hot.
Season with the sage and salt and pepper.
Remove the roast squash from the oven and add to the pan.
In a separate saucepan, melt the vegan butter.
Stir in the flour until you have made a smooth paste.
Slowly add the soy milk, stirring constantly, to make a smooth sauce.
Add 150g of the vegan cheddar cheese along with the nutritional yeast, mustard, onion powder and garlic powder.
Keep stirring the sauce until the cheese has melted and its completely smooth and thick.
Cover the bottom of a large baking dish with half of the mushroom, squash and butter bean mixture.
Pour over one third of the cheese sauce.
Lay over 3 lasagne sheets.
Repeat by layering on the remaining mushroom, squash and butter bean mixture, one third of the cheese sauce and another 3 lasagne sheets.
Top with the remaining cheese sauce and the remaining grated vegan cheddar cheese.
Bake in the oven for 35 - 40 minutes until the cheese is bubbling and the edges of the lasagne are going crispy.

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