Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 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
Method
- For the lasagna filling: Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant.
- Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low.
- Steam the gem squash in some salted water until soft.
- For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft.
- Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth.
- 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.
- 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.
- Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs.
