Vegan Aubergine & Squash Lasagne Recipe
Discover Barilla's premium Vegan Aubergine and Butternut Squash Lasagne recipe. A flavourful vegan twist for your culinary repertoire!
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Kettle
- Saucepan
- Skillet
- Whisk
- Wooden spoon
- Baking dish
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Tongs
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
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