Sunday Dinner- Vegetarian Lasagne (+Vegan Option)

This delicious veggie lasagne is perfect for Sunday dinner, and the leftovers will be great re-heated after a long Monday at work.


  • 1 large butternut squash
  • 200ml tinned coconut milk
  • 1 jar of passata
  • 1 punnet of chestnut mushrooms
  • 1 medium aubergine
  • half a red onion
  • Extra virgin olive oil
  • Salt and Pepper
  • Cheese (omit this for vegan option)


  1. Peel, pit and chop the butternut squash into cubes. Put on a lined baking tray, drizzle with olive oil, season with salt and pepper and cook in a pre-heated oven at 200’C for 20mins.
  2. While the butternut squash is roasting, prepare the tomato sauce. Cube the aubergine and cook in a frying pan with olive oil, 2 cloves garlic and salt and pepper, add the diced onion and sliced mushrooms. When all the veg are cooked add the passata; stir until the sauce is smooth and bubbling.
  3. Pre-boil the lasagne sheets in boiling water with a drop of olive oil to stop them sticking.
  4. Remove the butternut squash from the oven and add to a blender with the coconut milk. Blend until smooth and creamy.
  5. Line a deed baking dish with tin foil and begin to layer up the lasagne; a layer of tomato sauce, pasta, butternut squash sauce, pasta, repeat and finish with a layer of the butternut squash. If you want, add some thinly sliced or grated cheese to the top.
  6. Bake in an oven at 180’C for 20 minutes until golden brown on top. Serve and enjoy!