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!
- 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
- 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
- Cook the quinoa according to instructions, drain and set aside.
- 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.
- 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.
- Place the oven bowls in front of you.
- 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.
- For the third and final butternut layer, top with the sugo and crumbled feta cheese. Decorate with red onion rings, thyme and kale.
- 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.
- Serve with a fresh salad. Bon appetit!