I had this plan last weekend to make a big lasagne, as I had extra lean mince in the freezer to use up. So I went to Lidl to get ingredients, whereby I remembered that I had forgotten to get said mince out of the freezer. So... vegetarian lasagne it is!
I found various recipes online (
there's even an old one on this blog!) and sort of combined them all to create some kind of SUPER LASAGNE. It was pretty hard to mess up, to be honest, because all the ingredients are really tasty by themselves, so together they are AWESOME. This was so tasty, and because butternut squash is the basis and it's crazy filling, it was ridiculously low in points. Unbelievably, if you did all the things I've listed below to reduce points, you could get it down to 5PP a portion. It's a bit impossible, really.
Serves 4 to 6, depending on how hungry you are. It's pretty filling though!
Butternut Squash & Feta Lasagne
8 x Dry Lasagne sheets - 15pp
125g Lidl Light Mozzarella - 5pp
200g Feta Cheese - 15pp
1 x can Campbell's Mushroom Soup - 4pp
15g Parmesan Cheese - 2pp
1 x Butternut squash
200g Spinach
2 x Leeks
1 x Pepper
4 x Portobello Mushrooms
4 x Garlic Cloves
Rosemary
=41PP / 7PP per portion
To reduce points - Use less lasagne, or less cheese. You wouldn't miss 2 of the lasagne sheets (having 6 rather than 8), half the feta, or the parmesan. But it's nicer with them all, obviously.
1 - Peel and chop up the butternut squash.
2 - This is harder than it sounds! If you can get a pre-cut butternut squash, do. Chopping butternut squash is the worst. It's easier to cut if it's cooked first, which is what I did, but it was also kind of a bugger to peel that way. In short, butternut squash is difficult. But so tasty!
3 - Put the chopped butternut squash in a roasting tin and spray liberally with FryLight. Sprinkle with dried rosemary, salt and pepper and chuck some crushed garlic on, too. Roast in a 200c oven for about 25mins.
4 - Whilst the butternut squash is cooking, prepare everything else.
5 - Wash your leeks, mushrooms and pepper and chop them up into nice chunky chunks. Dry-fry in a frying pan or wok with the rest of the crushed garlic cloves until softened - 10 mins or so should do it.
6 - Remove the vegetables from the pan and put in your spinach. Cook with the lid on for about 5 minutes until it wilts.
7 - When your squash is done, you're ready to assemble. Make sure to leave the oven on as you'll need it to cook the lasagne! You can assemble your lasagne any way you want, but this is how I did it:
8 - Put about half of it into the bottom of your lasagne dish and over that, put about half of the leek/mushroom/pepper mixture.
9 - Lay 3 or 4 lasagne sheets over that and then put all the spinach over them, making sure they are evenly spread and more or less cover the surface of the lasagne sheets.
10 - Over the spinach spoon the remainder of the vegetable mix, then the remainder of the squash.
11 - Chop up your feta and sprinkle the lot over the top of your squash.
12 - Cover with 3 or 4 lasagne sheets.
13 - Over them spoon the can of mushroom soup and make sure the lasagne sheets are all covered.
NB: You can use any white sauce here. Mushroom soup is really easy and low fat, and I love the flavour. If you use something different just account for it in your points.
14 - Tear up your mozzarella and sprinkle over the lasagne sheets, then sprinkle the parmesan over that.
15 - Pop your pan in the oven - heavy, ain't it - and cook for 20-30 mins at 200c.
16 - Get it out, serve it quickly, eat it all up. I've eaten it four days running this week and I'm not even remotely sick of it because it's AWESOME.
17 - NB: This freezes really well.
EDIT: I made this again for the second time and I changed a few things:
1 - Used 6 lasagne sheets instead of 8. This cut it to 6PP a portion and it was just as filling. And I didn't have to compromise on cheese! Also it made it easier to cut into 6 as I had dividers!
2 - I found a great tip online to cut butternut squash easily. Pop it on a microwavable plate, pierce it a few times all over and microwave for 3 minutes. It will be much easier to peel and cut after this - genius! It meant I could chop it all up before roasting it.
3 - I roasted the squash in the lasagne pan rather than an oven tray. Saves washing up!
4 - I added a little water to the bottom of the lasagne pan after adding the first layer of veg. Just enough to give a thin covering - half a glass, maybe quarter of a glass? This was just to ensure it wasn't dry and it really wasn't.
5 - I shared it! I gave a portion to Sha and she (and her other half) loved it. Hooray!
If you want to make this or any of my recipes and have any questions, the quickest way to get a response is to tweet me @essbeevee :)
