Butternut and Kale Lasagne with Quinoa and Capsicum Sugo

Butternut and Kale Lasagne with Quinoa and Capsicum Sugo

Taking into full consideration it is going to be -6 in Canberra when I wake up this weekend (hot tip – it’s going to be the coldest pair of weekend mornings in twenty years).  I have been craving wholesome comforting food and I am almost certain I am not the only one.

Who doesn’t love a hearty lasagne, with layers of juicy baked flavours…Me, pick me!!!

Even though I love the Italian version (and had the real deal earlier in the week), I thought I would experiment and try and re-create a healthier, vegetarian one!

This alternative version uses butternut pumpkin slices in replace of pasta sheets and quinoa over meat, making this a stand out healthy and protein rich, one-dish meal.

I would love to know your thoughts! I have already got a thumbs up from my Dad and that says a lot, as he is not the vegetabley type!

Ingredients:

  • 1 small butternut pumpkin, peeled, deseeded and sliced into thin slices
  • 1 bunch of kale, stalks removed, finely chopped
  • 200g quinoa
  • 200g mushrooms, cleaned and sliced
  • 150g feta cheese, crumbled

Sugo ingredients:

  • Olive oil
  • 2 red onions, finely chopped (save a few thinly sliced rounds for decoration)
  • 400g good quality tin tomatoes
  • 2 tbsp lemon juice
  • 1 red capsicum, core removed and sliced into thin strips
  • 1 tsp oregano
  • 1 tsp fresh or dried thyme leaves
  • 1 tsp salt
  • 3 garlic cloves, crushed
  • 1 tsp honey
  • Salt and pepper to taste

To make:

  1. Cook the quinoa according to instructions, drain and set aside.
  2. Heat up a frying pan and add a drizzle of olive oil. Fry the onions on medium high heat for 3-4 minutes, until transparent.
  3. Add tomatoes, lemon juice, capsicum, garlic, honey and spices. Let it simmer on low heat for a few minutes. Remove the sauce and blend until smooth in a food processor.
  4. Place the oven bowls in front of you.
  5. Layer the lasagne with the butternut slices as lasagne sheets, adding handfuls of chopped kale and a layer of mushrooms on top. Add a layer of quinoa. Top with the sugo and repeat with another layer of butternut, kale, mushrooms, quinoa and sugo.
  6. For the third and final butternut layer, top with the sugo and crumbled feta cheese. Decorate with red onion rings, thyme and kale.
  7. Bake the lasagne in the middle of the oven for 45 minutes on 200°C. Keep an eye on the lasagne during the last 20 minutes to make sure there’s no burning.
  8. Serve with a fresh salad. Bon appetit!

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