Creamy Vegetable Lasagna with Butternut Squash White Sauce
This flavorful vegetarian lasagna is packed with roasted vegetables and lentils for a satisfying and healthy meal. The creamy white sauce made with butternut squash adds a touch of richness, making this dish truly divine.
About Time:
- Prep Time: 15 mins
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Servings: 4
Ingredients:
For the White Sauce:
- 200g floury potatoes, diced (such as Yukon Gold or Russet)
- 2 vegetable broth cubes, crumbled
- 1 medium butternut squash, peeled, deseeded, and diced
- 120g Fat-Free Natural Yogurt
- 1 egg yolk
- Fresh basil, chopped (reserve some for garnish)
For the Vegetable Filling:
- 1 large carrot, diced
- 1 large eggplant, diced
- 2 large red peppers, deseeded and diced
- Cooking spray
- 2 celery stalks, diced
- 1 large onion, diced
- 4 garlic cloves, crushed
- 6 tablespoons tomato paste
- 400g canned crushed tomatoes
- 2 tablespoons smoked paprika
- 3 tablespoons ras el hanout spice blend (check for added sugar, oil, or starch)
- 400g canned green lentils, drained and rinsed
- 400g canned pinto beans, drained and rinsed
- 14-16 lasagna sheets
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