Vegan Squash, Mushroom and Swiss Chard Lasagne: Perfect plant based comfort food recipe by Amelia Freer

Squash, Mushroom &
Swiss Chard ‘Lasagne’

VEGAN, GLUTEN-FREE, DAIRY-FREE
BATCH-COOKING

I have always found both the preparation and eating of a bubbling tray of lasagne a comforting activity. There is something about all those different stages of preparation and their tantalizing smells as I potter about the kitchen, carefully stacking layer upon layer. This variation is an unusual but delicious take on the traditional recipe.

serves 6

INGREDIENTS

Tip: Don’t forget to soak your cashews the night before you want to make this.

1 large butternut squash

Cashew Layer
300g cashews, soaked overnight in filtered water
juice of half a lemon
10 -12 sage leaves
pinch of salt

Mushroom Layer
500 chestnut mushrooms, stalks removed but whole
2 tbsp coconut or olive oil
3 sprigs thyme, leaves picked
3 clove garlic, finely chopped
1 tbsp coconut amino

Tomato Layer
1-2 tbsp olive oil
3 garlic cloves, finely chopped
2 tins chopped tomatoes
1 courgette, sliced
1 tbsp coconut aminos
plus, 1-2 bunches of large swiss chard or kale leaves


STEP-BY-STEP

Preheat the oven to 200/180 fan / or Gas 4.

Peel and cut the squash in half, then into slices about 1cm thick and steam or roast until tender. Leave to cool.

Drain and rinse the soaked cashews and blend with 250ml water and the rest of the ingredients until creamy smooth.

In a wide frying pan, heat 2-3 tbsp of oil on a medium heat and lay the mushrooms stalk side up in one layer, cook for 2 or 3 minutes then turn them over and cook for another 6 minutes. They will sizzle, the pan will dry and then they let out juices. When the liquid is nearly evaporated, add the thyme, garlic and coconut aminos, toss for 30 seconds, then tip into a bowl and leave to cool.

In a large saucepan heat 1-2 tbsp oil and gently cook the garlic for 1 minute, add the tomatoes, 3/4 of the tin more of water, the courgette and the coconut aminos. Bring to the boil, lower the heat and let it bubble for 8 -10 minutes until reduced and thickened.

In a deep oven proof dish roughly 25x35cm layer up your lasagna like this:

  1. ½ the tomato sauce
  2. Layer of leaves, overlapping slightly
  3. ½ the squash pieces, slightly broken up with your fingers
  4. 1/3 cashew cream, drizzled across
  5. Mushrooms and any juices
  6. Layer of leaves, overlapping slightly
  7. Remaining tomato sauce
  8. Layer of leaves, overlapping slightly
  9. Gently compact this down a little with your palms
  10. Lastly, top with the remaining cashew cream and squash

Bake for 45 minutes, until bubbling hot. Leave to stand for 5 minutes before serving.


INGREDIENTS

Tip: Don’t forget to soak your cashews the night before you want to make this.

1 large butternut squash

Cashew Layer
300g cashews, soaked overnight in filtered water
juice of half a lemon
10 -12 sage leaves
pinch of salt

Mushroom Layer
500 chestnut mushrooms, stalks removed but whole
2 tbsp coconut or olive oil
3 sprigs thyme, leaves picked
3 clove garlic, finely chopped
1 tbsp coconut amino

Tomato Layer
1-2 tbsp olive oil
3 garlic cloves, finely chopped
2 tins chopped tomatoes
1 courgette, sliced
1 tbsp coconut aminos
plus, 1-2 bunches of large swiss chard or kale leaves


STEP-BY-STEP

Preheat the oven to 200/180 fan / or Gas 4.

Peel and cut the squash in half, then into slices about 1cm thick and steam or roast until tender. Leave to cool.

Drain and rinse the soaked cashews and blend with 250ml water and the rest of the ingredients until creamy smooth.

In a wide frying pan, heat 2-3 tbsp of oil on a medium heat and lay the mushrooms stalk side up in one layer, cook for 2 or 3 minutes then turn them over and cook for another 6 minutes. They will sizzle, the pan will dry and then they let out juices. When the liquid is nearly evaporated, add the thyme, garlic and coconut aminos, toss for 30 seconds, then tip into a bowl and leave to cool.

In a large saucepan heat 1-2 tbsp oil and gently cook the garlic for 1 minute, add the tomatoes, 3/4 of the tin more of water, the courgette and the coconut aminos. Bring to the boil, lower the heat and let it bubble for 8 -10 minutes until reduced and thickened.

In a deep oven proof dish roughly 25x35cm layer up your lasagna like this:

  1. ½ the tomato sauce
  2. Layer of leaves, overlapping slightly
  3. ½ the squash pieces, slightly broken up with your fingers
  4. 1/3 cashew cream, drizzled across
  5. Mushrooms and any juices
  6. Layer of leaves, overlapping slightly
  7. Remaining tomato sauce
  8. Layer of leaves, overlapping slightly
  9. Gently compact this down a little with your palms
  10. Lastly, top with the remaining cashew cream and squash

Bake for 45 minutes, until bubbling hot. Leave to stand for 5 minutes before serving.