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Caramelized Butternut Shallot lasagne

Caramelized Butternut Shallot lasagne

Caramelized Butternut Shallot lasagne is perfect for a Sunday lunch or dinner options. It stores pretty well too for a leftover alternative and fills all the holes and gaps for comfort food goodness that the winter creates. Not only is it so easy to prepare, but also a budget saver. This lasagne can go pretty far with a whole roasted butternut, couple slices of whole wheat pasta sheets and creamy bearnaise sauce.

Caramelized Butternut Shallot lasagne is perfect for a Sunday lunch or dinner option. It stores pretty well too for a leftover alternative and fills all gaps for comfort food goodness that the winter creates. Not only is it so easy to prepare, but also a budget saver. This lasagne can go pretty far with a whole roasted butternut, couple slices of whole wheat pasta sheets and creamy bearnaise sauce. You’ll feel satisfied with all the squashy goodness and you’ll know what to do with all the leftover veg. This lasagne is pretty versatile and you can add different vegetables like zucchini, mushrooms or spinach.

I have been dreaming of this lasagne ever since we have come back from our chilly vacation in South Africa. Every year I pack my suitcase full of goodies and since Woolworths is so very far I love to buy their Taste magazine. The winter edition was filled with loads and loads of pasta recipes. I have already tried gnocchi, but not perfected it just yet.  So one of the recipes was a butternut lasagne baked in vegetable stock. I always struggled to get the very last layers of pasta sheets cooked and with the help of the stock, it cooks perfectly. You might think, lasagne without meat can’t be any good? But with slow roasted caramelized butternut and shallots, topped with the creamy vegan bearnaise, you’ll think again.

You can even make your very own vegan cheese to grate on to the lasagne, but for less effort buy the very best vegan cheese you can find or you can even skip the vegan cheese all together if you like. Pine nuts are an additional add-on if you do not have vegan cheese.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Intermediate

Caramelized Butternut Shallot lasagne

Caramelized Butternut eschalot lasagne

Ingredients 

  • 1 medium-sized butternut
  • 2-3 shallots
  • 5-8 whole wheat lasagne sheets
  • 1/4 cup flour
  • 1/4 cup vegan butter
  • 750ml Almond or soy milk
  • Salt and pepper
  • Garlic flakes
  • Olive oil
  • Herb de Provence
  • 1 cup vegetable stock
  • 1 cup vegan cheese
  • Zucchini blossoms (optional)

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Slice and deseed, remove the skin of the butternut before placing it and the diced shallot on a parchment paper lined tray.
  3. Drizzle with olive oil, salt, pepper, garlic flakes, and herb de Provance or dried thyme. I like to add a few splashes of balsamic and honey for extra tang. (this is optional of course)
  4. Bake the butternut and shallots for 30-40 minutes until cooked and caramelized, toss it with a spoon now and again to keep the pieces covered with olive oil.
  5. Remove and let them cool slightly before mashing with a fork.
  6. Start by layering the lasagne, first with two of three sheets of lasagne and then the butternut and then the white sauce.
  7. Make the layers until your baking dish is 3/4 full and lastly adding the last layer of white sauce and then add the zucchini blossoms and vegan cheese on top. (For a vegan cheese option, click Here)
  8. Drizzle the vegetable stock into the gaps in the corners of the lasagne until you can see the liquid slightly in the corners.
  9. Do not let the stock overflow over the top, you don’t want the lasagne to become soggy all over.
  10. Place in the already heated oven and bake for 40-45 minutes until golden on top and bubbling.
  11. Serve with fresh salad, bread, and extra balsamic drizzle.

Vegan Bearnaise sauce

  1. Start by making a roux- mix together the flour and the butter until paste forms, add the milk and whisk. (you can do this on a pot on the stove or in the microwave in a microwavable bowl)
  2. Let it cook or microwave until the butter has melted. Whisk it every so often until the sauce has thickened.
  3. Add salt and pepper to taste at the end and pour over for each third layer of your lasagne.
  4. Vegan cheese can be added at the end to thicken or to make it extra creamy.
  5. I like to blend soaked cashews with the milk before adding this to the roux mixture.
  6. Top with vegan cheese and pine nuts.

This recipe is certainly a favorite for the winter and I will be adding different vegetables for some other variations. Hope you will give it a try, it was certainly a pretty delicious one!

M*

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