Spinach and Roast Squash Lasagne
Stores in fridge for 2 days
This quick and easy lasagne packs in lots of veg and uses nooj to create the cream sauce, saving you the bother of making a bechamel. Serves 6.
150g nooj (cashew works well here)
6/7 sheets of fresh lasagne or the equivalent of dried lasagne (pre-blanched in boiling water for 5 minutes then drain separately so they don’t stick together)
2 tbsp cornflour
400ml stock (1 stock cube plus 380ml water)
300g fresh spinach
1 medium squash, peeled, de seeded and cubed
200g grated vegan mozzarella
Few sage leaves
4 large garlic cloves
100g pine nuts, toasted
Grating of fresh nutmeg
Roast the squash, unpeeled garlic cloves and sage leaves for about 30 - 40 minutes at 180C, turning occasionally until golden brown. Allow to cool.
Blanch the spinach with a kettle full of boiling water, do this in 2 batches, then when cool add to a clean tea towel and squeeze out the water. When fairly dry, chop.
Gently dry fry the pine nuts until golden, be careful as they can brown very fast, set aside.
Gradually add the stock to the nooj and cornflour (add a little, mix, add a little more), whisking as you go. You will need the consistency here to be that of single cream, then add a grating of fresh nutmeg and black pepper.
Add the nooj and stock mixture to a saucepan with the spinach, stir to combine and heat gently till the mixture simmers. Simmer gently for 1 – 2 minutes to thicken slightly, then remove from the heat.
Remove the skins from the garlic and using a potato masher crush the cooked squash and garlic, snip the sage with some scissors.
Add half of the squash to the bottom of an oven proof dish (approximately 20 x 25 cm). Add 2 of the lasagna sheets followed by half the cream and spinach sauce, sprinkle over half pine nuts then half of the mozzarella. Add 2 more sheets of lasagne then the rest of the squash, 2 more sheets of lasagne then the rest of the sauce, more pine nuts and the rest of the mozarella.
Cover with foil then bake in a hot oven for 20 minutes. Remove the foil then return to the oven for 15 mins – for the final 5 minutes put under the grill if you prefer the top to be more crispy.
DAIRY-FREE MOOD. TOP NOTCH FOOD.
When mixing stock with nooj for lasagne, it’s important to do it gradually, making sure you get that single cream consistency.