I’ve always loved lasagna but this is my first attempt at a vegan version. Now i will just say, if you are expecting this vegan version to taste just like lasagna with meat and cheese, you will be disappointed. But, that doesn’t mean it doesn’t taste amazing! And if you’re vegan, vegetarian or intolerant to dairy this means you can still enjoy lasagna!
The filling is made up of garlic, cherry tomatoes, red peppers and mushrooms and the ‘cheese’ is made with butternut squash and coconut milk. The squash blended with the coconut milk creates a really creamy flavour and the orange flesh gives it an amazing colour. Also butternut squash is in season at this time of year, and its really high in vitamin A which i great for maintaining healthy skin, and vitamin C which is a great antioxidant!
The recipe is from Deliciously Ella, see below:
This recipe took a long time to prepare. There is a lot of chopping involved as the recipe requires you to peel and chop two butternut squashes and you also need to chop 48 cherry tomatoes. Ugh. But once thats all done its pretty quick and easy. Ella suggests this quantity serves four but unless you have MASSIVE portions, i’d say it easily serves six.
I also made garlic butter with this and used it for garlic bread. Recipe below: http://divinehealthyfood.com/classic-garlic-bread-vegan-style/
This was a total success. I don’t know about you but there’s nothing i hate more than a weak garlic taste to garlic bread and this was far from that. I made this with a white baguette previously and it toasted perfectly according to the time in the recipe. However this brown bread didn’t toast as quickly so if you prefer brown bread, like me, toast it a little bit longer and enjoy!