I’m trying to incorporate more veggie-based recipes into our diet and this weekend I gave this lasagne recipe a go – but added my own twist onto it!
I love lasagne but never really attempted to make my own till recently. Spinach is now a staple in my fridge and I wanted to try cooking with butternut squash so this lasagne recipe, adapted from Essbeevee, was perfect!
- 1 punnet of chestnut mushrooms
- 1 bag of baby spinach
- 1 red onion
- 1 butternut squash
- 2 courgettes
- 1 yellow pepper
- 1 leek
- 6 lasagne pasta sheets
- Tin of mushroom soup
- Cheddar cheese
It’s really easy to make too!
Chop up your veggies and gently fry in a large frying pan. I added garlic powder, black pepper and dried mixed herbs to season.
Once my veg was nearly done I wilted my spinach in a separate pan.
Then pile the spinach on top of that and sprinkle with feta.
Then add the second half of the veg to the second layer.
Line with 3 more lasagne sheets and then take your tin of mushroom soup and cover the top layer. I stole this idea from Sarah to use instead of white sauce.
Pop in the oven for 30 mins at 200 degrees. Half way through cooking I added a layer of cheese to the top.
Yummy, loads of flavour and quite simple!