Vegetarian lasagne with winter squash & nutmeg


Serves: 6–8 | Prep: 1 hour | Cook: 1 hour 35 minutes

For the filling

2 butternut squash, peeled and cut into ¾ inch chunks

1 tsp chilli flakes

300 g punnet mushrooms, halved

1 bunch kale, leaves torn

1 bunch basil

5 med chopped tomatoes

2 tsp brown sugar

For the white sauce

1 ½ litres coconut milk

1 carrot, sliced

1 onion, peeled and sliced

Sprig of thyme

Sprig of curly leaf parsley


120 g butter

120 g gluten free flour

100 g goats milk parmesan cheese, grated
¼ tsp freshly grated nutmeg

1 box gluten free lasange


For the butternut
1. Preheat the oven to 200° C.
2. Place the butternut on a baking tray and drizzle with olive oil, salt and pepper.
3. Sprinkle the chilli flakes over the butternut.

4. Bake in the oven for 45 minutes, until slightly charred and cooked through.
5. Remove from the oven and top with the kale pieces, drizzle with olive oil, and return to the oven for 5–10 minutes for the kale to cook down.

6. Remove and allow to cool slightly.
7. In a frying pan, fry the mushrooms with a few glugs of olive oil, until softened.
8. Remove from the heat and mix in a large bowl with the butternut, tomatoes and basil.

For the sauce
1. Place the coconut milk in a large saucepan and add the carrots, onion, thyme, parsley and peppercorns.
2. Bring to a light simmer, then remove from the heat and allow the flavours to infuse for 10 minutes, then pour through a sieve and into a jug to discard the bits.

3. In another saucepan, heat the butter until it melts and stir through the gluten free flour.
4. Slowly add the milk mixture, whisking continuously, until the sauce has thickened.
5. Allow the sauce to cook on a low heat for a few minutes.
6. Season with salt and pepper and nutmeg.

7. Remove from the heat.

To layer the pasta

1. Place the butternut and kale mixture onto the base of a lasagne dish, then pour over ¼ of the white sauce and place a few pieces of gluten free pasta on top, followed by a sprinkling of goat’s milk parmesan cheese.

2. Repeat and finish with the other ¾ of the white sauce, then top the dish with leftover goat’s milk parmesan cheese.
3. Place in the oven for 35–45 minutes, until heated through.