Lasagna stuffed gem squash



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 2 medium gem squash sliced length-ways, steamed and seeds removed 
  • 1 cup soy or pea mince hydrated with some water 
  • 1 cup canned and drained white beans 
  • 1/2 red onion diced 
  • 1 tbsp tomato paste 
  • 1-2 tbsp sun-dried tomato pesto or ketchup 
  • 1-2 tsp soy sauce to taste 
  • 1 tsp oregano 
  • 1 tsp dried thyme
  • salt and pepper to taste 
  • olive oil to fry 

other add-on’s

  • sun-dried tomato pesto 
  • toasted bread cubes 
  • grated vegan parmesan cheese 
  • vegan creamed cheese 
  • toasted pine nuts 
  • fresh herbs 

Vegan cheese sauce 

  • 1 medium potato diced 
  • 1/2 cup chopped carrots 
  • 1 cups cashews 
  • 1 tsp miso paste or soy sauce 
  • 1/4 cup nutritional yeast 
  • 1 -2 tbsp corn stach 
  • salt and pepper to taste 
  • some milk to blend it out 



  1. For the lasagna filling:  Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant. 
  2. Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low.   
  3. Steam the gem squash in some salted water until soft. 
  4. For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft. 
  5. Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth. 
  6. Pour the sauce into a pot and bring to a simmer until it starts to thicken. Turn off the heat before ensembling the gem squash. 
  7. Fill the gem squash with the lasagna filling, then top with the cheese and bake the gem squash for 10-15 minutes at 180 degrees Celsius. 
  8. Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs.