Main Dishes

Healthy Vegetarian Lasagne

3

This vegetarian lasagne is light, luscious and sure to tickle your taste buds. Instead of the traditional cheese layer, I’ve created a deliciously smooth and tasty creamy coconut milk, turmeric and butternut squash layer, which doesn’t only look devine – it tastes it too. It’s my favourite part of this recipe. Topping the recipe with pumpkin seeds also adds a bit of crunch and I’ve also added a sprinkle of nutritional yeast, which is not essential but just adds a cheesy tasting element to the d

1 butternut squash
2 cloves of garlic, crushed
2 punnets cherry tomatoes
2 red peppers
2 1/2 cups/250g mushrooms
1/2 onion
1 1/2 cups/100g kale
1 tbsp ground turmeric
8 spelt wholegrain lasagne sheets, pre cooked
1/2 tin coconut milk
2 tbsp pumpkin seeds
2 tbsp nutritional yeast (optional)
Basil leaves (optional)
1. Preheat the oven to 200C 2. Peel the butternut squash and slice into chunks, then steam for 20 mins. 3. In a sauce pan sauté on a low heat the tomatoes, garlic, peppers and onion. After 10 mins add the...
See the full directions on my site
Nutritions

Calories
3198

Sodium
3825mg
159% DV

Fat
94g
144% DV

Protein
154g
308% DV

Carbs
568g
193% DV

Fiber
100g
400% DV