Vegetarian lasagnas pumpkin spinach & red bean bolognese
You have probably noticed my mood on this second lockdown. I’m looking for comfort with warm dishes, full of flavour, but always seasonal. Homemade lasagna… perhaps the ultimate comfort recipe!
Today’s recipe is about a dish that, in “normal” times, is perfect on weekends. Indeed, this vegetarian lasagna requires one hour of preparation. That said, perhaps you’ll be willing to devote part of your Wednesday evening to achieve this very special dish!
What are these vegetarian lasagna made of?
With the recipe, I wanted to offer a complete dish:
- Lasagna pasta – for starchy foods
- A vegetarian tomato / red bean bolognese – for protein
- Squash / ricotta puree – for vegetables & taste
- Vegetable Béchamel (Mariza & Isadora’s recipe) – for holding
1 hour in the kitchen?!
Yes, this recipe is aimed for those for whom cooking is a pleasure! However, you will notice that the preparation is intentionally extremely detailed. By following all the steps, you will see that with the organization everything is going very well and you won’t be bored. Follow the step by step guide, launch a new podcast, and everything will be fine!
When do I prepare these Vegetarian Lasagnas pumpkin spinach & red bean bolognese?
If this recipe is perfect on weekend, it is also ideal for a lunch box prepared as a “meal prep”.
This mention is aimed to “future us” who read this recipe after lockdown, and are getting ready for work onsite…
I can’t wait to read your feedbacks and see your pictures with the #Upandyummy on Instagram!
Enjoy,
Caroline
PS: Other similar suggestions are on this blog:
– Treat yourself with a Butternut Spinach Risotto
– To discover my other recipes for the weekend click here…
Lasagna noodles: 8 Preheat the oven to 190°C. 1- Prepare the squash: ∞ Take the ricotta cheese out of the fridge to let it warm up to room temperature 2- Meanwhile, prepare the vegetarian Bolognese: ∞ In a saucepan, fry the chopped onion in a fillet of olive oil. 3 - Meanwhile: ∞ Grease the dish for your lasagna 4 - Then, prepare the vegetable Béchamel (Mariza & Isadora's recipe) ∞ Mix the cornflour in a saucepan with 3 tbsp of milk: the idea is to whisk until the mixture is homogeneous, without any lumps. 5- Arrange your lasagna: ∞ Start by spreading a base of your vegetarian bolognese. Add the first layer of lasagna. Bake for about 40 minutes at 190°C.
Ingredients
Butternut squash or pumpkin: 800 gr.
Ricotta cheese: 250 gr
Red onion: 1
Carrot: 1
Red beans: 400 gr
Canned peeled or crushed tomatoes: 3
Vegetal Béchamel: 500 ml of vegetable milk & 2,5 tbsp. of Cornflour
Fresh spinach leaves: 2 generous handles
Nutmeg
Salt and pepper, chilli
Grated cheeseInstructions
∞ Cut the squash
∞ Place the pieces on a baking tray covered with a baking mat (or baking paper)
∞ Add 2 tbsp of olive oil, salt and pepper
∞ Bake for 25 minutes until the pieces are tender.
∞ Season with salt, pepper and a bit of chilli pepper.
∞ When onions are translucent, add the pieces of carrot. Let them fry for 5 minutes.
∞ Add the peeled or crushed tomatoes and red beans. Add a small amount of water into the tomato can to use the end of the tomato juice. Simmer for 20 minutes over medium heat. Then reserve the vegetarian bolognese.
∞ Prepare a bowl with the ricotta cheese
∞ Take out the squash and transfer it into the bowl with the ricotta. Crush with a fork and finish with a hand blender to blend the last pieces. Set aside the squash purée.
∞ Then add all the rest of the milk. Bring to the boil, while mixing with a whisk. The Béchamel is ready when it has thickened. Remove from the heat. Add salt, pepper and nutmeg. Reserve the vegetable béchamel sauce.
∞ Add another layer of bolognese, then a layer of mashed squash.
∞ Spread a layer of béchamel and some spinach leaves.
∞ Then add another layer of lasagna.
∞ Add a new layer of squash, béchamel sauce and a few spinach leaves.
∞ Finish with the rest of the bolognese sauce.
∞ Sprinkle with grated cheese.
