Butternut Squash Lasagne

Course dinner, lunch
Cuisine British, Italian
Keyword plant-based, walnut mince
Prep Time 30 minutes
Cook Time 50 minutes
Servings 4 people


  • 140 grams California walnuts
  • 200 grams sliced chestnut brown mushrooms
  • 2 red onions
  • 2 Garlic cloves slice
  • 1 Red pepper
  • 1 tbsp Dried oregano
  • 400 grams Tinned tomatoes
  • 1 tbsp Tomato puree
  • 20 grams Dark chocolate 70% cocoa
  • 200 ml Red wine
  • Salt and pepper
  • 2 Butternut squashes peeled and cut into 1/2cm slices or as thin as possible
  • 0.5 pint Plant based milk
  • 0.5 pint Vegetable stock
  • 30 grams Plain flour
  • 70 grams Plant based grated cheese


  • Soak the California walnuts overnight in warm water.
  • Drain well and place in a food processor with the sliced mushrooms.
  • Pulse until you have a fine crumble texture.
  • Add the chopped red onion and red pepper to a shallow pan with a drizzle of olive oil.
  • Slice the garlic before adding to the pan.
  • Add the walnut mince and pour in the wine, along with chopped tomatoes, puree, herbs and dark chocolate.
  • Simmer for 20 minutes until reduced and thickened.
  • Meanwhile pour the milk and stock into a small pan and begin to heat up.
  • Sprinkle in the flour and whisk until dissolved.
  • As the sauce begins to heat up it will start to thicken, keep whisking until it forms a white sauce, then add half the grated cheese and season a little with salt and pepper if needed.
  • Remove from the heat and put to one side while you build the lasagne up.
  • Place a quarter of the mince into the bottom of an oven proof dish, then cover with slices of butternut squash.
  • Add another portion of mince and repeat the process until you have 3-4 layers of mince and finally butternut squash.
  • Cover the top with the white sauce and top with grated cheese.
  • Bake in a pre heated oven 170c for 40-50 minutes or until golden.


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