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Squash and eggplant lasagna
No need to choose between a creamy sauce and tomato-based, this vegetarian lasagna has a bit of both.
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
Ingredients
- 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
Instructions
- Preheat oven to 375F/190C
- Dice the squash and eggplant into fairly small cubes - around ½in/ 1cm. Dice the onion.
- 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.
- 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.
- In another pan, melt the butter and once starting to bubble, add the flour. Cook for a couple minutes until starting to go nutty.
- 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.
- Once cooked, add the eggplant/aubergine to the tomato sauce and the squash to the cheese sauce.
- 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.
- Break up the mozzarella and dot over the top and then sprinkle over the parmesan.
- When ready, bake in the oven for approx 40 mins until gently golden on the top.
Cup of Yum
Nutrition Information
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
% 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.