Creamy Squash and Lentil Lasagne with Walnuts

A creamy lasagne with Hokkaido squash, red lentils and spinach under an oat béchamel that contains neither egg nor milk. The lentils provide plenty of plant-based protein, the walnuts add bite and a toasty flavour.

By yumbelo · 2 servings · 60 minutes

Ingredients

• 150 g Lasagne sheets (egg-free)
• 400 g Hokkaido squash, cut into cubes
• 100 g Red lentils
• 400 ml Water
• 1 Stück Onion
• 1 Stück Garlic clove
• 2 EL Olive oil
• 200 g Passata
• 1 TL Thyme, dried
• 100 g Spinach leaves
• 400 ml Oat milk
• 20 g Wheat flour
• 1 Prise Nutmeg, ground
• 30 g Walnuts, chopped
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Finely dice the onion and garlic. Heat half of the olive oil in a pot and sweat the onion and garlic until translucent.
3. Add the squash cubes, red lentils, water and thyme, bring to the boil and simmer covered for about 15 minutes, until the lentils and squash are soft.
4. Stir in the passata and season the mixture with salt and pepper. Let it reduce slightly until you have a sauce that can be spread.
5. For the béchamel, heat the remaining olive oil in a small pot, stir in the flour and cook briefly. Gradually add the oat milk while stirring and simmer for about 5 minutes, until the sauce is creamy and thickened. Season with salt, pepper and nutmeg.
6. Wilt the spinach briefly in a pan and roughly chop it.
7. Grease a small baking dish. First spread some of the lentil-squash ragout, then layer lasagne sheets, spinach, béchamel and ragout. The top layer should be béchamel.
8. Sprinkle the chopped walnuts over the lasagne and bake the casserole in the oven for about 25 to 30 minutes, until the surface is golden brown and the sheets are tender.
9. Let the lasagne rest for 5 minutes, then portion and serve.