Squash, Mushroom & Swiss Chard ‘Lasagna’

Squash, Mushroom, hard Lasagna

This recipe is taken from Healthy Comfort Dishes.

I have always found both the preparation and eating of a bubbling tray of lasagna 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. If I have time to make a lasagna, I therefore have time to do it in a relaxed and enjoyable manner. It is a perfect autumnal Sunday afternoon activity, especially if I can share the finished result with family or good friends before settling down to a movie. Bliss.

Of course, this version is far healthier than a traditional lasagna, but I still enjoy preparing and eating it as much as I would a cheese and gluten-filled one! I hope you do to.

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

You’ll Need (Serves 6)

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

  1. Preheat the oven to 200/180 fan / or Gas 4.
  2. Peel and cut the squash in half, then into slices about 1cm thick and steam or roast until tender. Leave to cool.
  3. Drain and rinse the soaked cashews and blend with 250ml water and the rest of the ingredients until creamy smooth.
  4. 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.
  5. 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.
  6. In a deep oven proof dish roughly 25x35cm layer up your lasagna like this:

Squash, Mushroom, Chard Lasagna

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

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

 

 

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