Vegan Aubergine & Squash Lasagne Recipe | Barilla | Barilla

Ingredients

• 12 x Barilla Collezione (no egg) Lasagne sheets
• 600g aubergines, cut into 1m thick rounds
• 450g butternut squash, cut into 1cm thick slices
• 80ml olive oil
• Sea salt and freshly ground black pepper – -
• 2 x 400g tins chopped tomatoes
• 4 garlic cloves, finely chopped
• 2 tsp fresh oregano, leaves picked and chopped, or 1 tsp dried oregano
• 1 tsp dried marjoram
• 60g dairy free butter/spread
• 50g plain flour
• 500ml dairy free milk
• 30g nutritional yeast
• Ground nutmeg, to taste – -
• 20g pine nuts
• 20g flaked almonds