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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Quick Squash Lasagna

6.0

2 2/4 c tomato passata/purée/crushed canned tomatoes

2 tbsp extra virgin olive oil

2 cloves of garlic, peeled and chopped

A good pinch of dried chili flakes

2 5-ounce cans green or Puy lentils, drained (or 9 ounces home-cooked)

½ a butternut squash (about 1 ⅓ pounds), peeled and grated

⅓ c black olives, pitted and chopped

2 tbsp capers

The zest of a lemon, unwaxed or organic

A small bunch of basil, leaves picked

2 4-ounce balls of mozzarella or vegan-style mozzarella

9 oz dried lasagna sheets

Heat the oven to 400°F/200°C.
In a large bowl or jug, mix the passata (or purée/crushed canned tomatoes) with the oil, half a teaspoon of flaky sea salt, the chopped garlic, chili flakes, drained lentils, grated squash, chopped olives, capers and lemon zest. Tear the basil leaves in half.
Spoon a quarter of the sauce into an ovenproof dish roughly 8 inches x 12 inches/20 cm x 30 cm, tear over a third of one of the balls of mozzarella, then cover with pasta sheets. Repeat for another two layers: a quarter of the sauce, a third of a ball of mozzarella, a layer of pasta.
Finish with a final layer of sauce, then tear over the whole second ball of mozzarella, sprinkle with salt and pepper, top with the basil, and drizzle with a little more olive oil.
Bake for 30–35 minutes, until the mozzarella is deeply golden. Serve with a sharply dressed salad.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 75 weeks ago

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