Creamy Vegetable Lasagna with Butternut Squash White Sauce

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Ingredients:

For the White Sauce:

  1. 200g floury potatoes, diced (such as Yukon Gold or Russet)
  2. 2 vegetable broth cubes, crumbled
  3. 1 medium butternut squash, peeled, deseeded, and diced
  4. 120g Fat-Free Natural Yogurt
  5. 1 egg yolk
  6. 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

Go to the next page to get the Instructions

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