Squash and eggplant lasagna

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  • Prep Time

    20 mins

  • Cook Time

    1 hr 20 mins

  • Total Time

    1 hr 40 mins

  • Servings

    4 -6

  • Calories

    618 kcal

  • Course

    Main Course

  • Cuisine

    Fusion, Italian

Squash and eggplant lasagna

No need to choose between a creamy sauce and tomato-based, this vegetarian lasagna has a bit of both.

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Ingredients

Servings
  • 1 lb butternut squash 500g, approx 410g peeled and seeded weight
  • 2 eggplant or 1 large aubergine, approx 600-630g
  • ½ onion large
  • 14 oz finely chopped tomatoes 400g
  • 1 tablespoon fresh basil finely chopped
  • 1 tablespoon olive oil
  • ½ teaspoon sugar
  • 1 tablespoon butter
  • 1 ½ tablespoon flour
  • 1 cup milk 240ml
  • ½ cup Jarlesberg 500g, grated
  • 5 heets lasagna pasta 4-6 depending on your dish no pre-cook lasagna sheets
  • 8 oz fresh mozzarella 1 ball, approx
  • ¼ cup parmesan 10g, grated
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Instructions

  1. Preheat oven to 375F/190C
  2. Dice the squash and eggplant into fairly small cubes - around ½in/ 1cm. Dice the onion.
  3. Roast squash in one dish and eggplant/aubergine and onion in another, drizzling both with a little olive oil, salt and pepper, for around 30mins.
  4. When the vegetables are almost done, make the sauces. Warm the chopped tomatoes in a pan over a medium heat along with the basil, oil and sugar. Cook for a minute or two then set aside.
  5. In another pan, melt the butter and once starting to bubble, add the flour. Cook for a couple minutes until starting to go nutty.
  6. Reduce the heat and add the milk a little at a time. Once all added and smooth, add the Jarlesberg and stir in so that it melts. Set aside.
  7. Once cooked, add the eggplant/aubergine to the tomato sauce and the squash to the cheese sauce.
  8. Start layering up the lasagna - place half the eggplant/aubergine mixture in first, add a layer of pasta, then the squash mixture followed by another layer of pasta and finally the rest of the eggplant/aubergine.
  9. Break up the mozzarella and dot over the top and then sprinkle over the parmesan.
  10. When ready, bake in the oven for approx 40 mins until gently golden on the top.

Nutrition Information

Show Details
Calories 618kcal (31%) Carbohydrates 65g (22%) Protein 29g (58%) Fat 28g (43%) Saturated Fat 15g (75%) Cholesterol 77mg (26%) Sodium 748mg (31%) Potassium 1345mg (38%) Fiber 11g (44%) Sugar 18g (36%) Vitamin A 13020IU (260%) Vitamin C 39.1mg (43%) Calcium 647mg (65%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 618 kcal

% Daily Value*

Calories 618kcal 31%
Carbohydrates 65g 22%
Protein 29g 58%
Fat 28g 43%
Saturated Fat 15g 75%
Cholesterol 77mg 26%
Sodium 748mg 31%
Potassium 1345mg 29%
Fiber 11g 44%
Sugar 18g 36%
Vitamin A 13020IU 260%
Vitamin C 39.1mg 43%
Calcium 647mg 65%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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